The effect of protein content in jasmine rice flour on textural and rheological properties of jasmine rice pudding

Rice pudding is an uncommon and unpopular dessert to Thais due to its rough texture and strong taste of egg. It generally composes of milk or skim milk, rice grain or flour, sugar, egg, and salt. Jasmine rice flour containing unique fragrance is a preferable choice to improve this product. A substitution of egg with jasmine rice flour in a developed rice pudding was carried out which the quality of the product should be similar to the non-substituted samples. The high protein (7.70% w/w: HPJF) and low protein (3.54% w/w: LPJF) jasmine rice flour were used in this study. Both flour samples were determined for viscosity by RVA and the phase diagram was investigated to assess the interaction between jasmine rice flour and skim milk protein (SMP). The rice pudding was prepared by mixing all ingredients together. The quantity of SMP, sugar, and salt were fixed, while the amount of rice flour and water content in the puddings were varied. After mixing, the samples were heated at 65oC for 30 min and set to cool down and stored in a refrigerator for 16 days. During this period, these samples were randomly checked for textural and rheological properties at day 0, 2, 8 and 16. The results showed that HPJF presented higher pasting temperature, trough viscosity, final viscosity, and setback but lower peak viscosity and breakdown than LPJF. The phase diagrams of SMP with each of the flour exhibited the incompatible area. However, LPJF also showed gel zones in the diagram. Hardness, gumminess, and chewiness of LPJF-puddings were higher than those of HPJF-puddings, whereas adhesiveness, springiness, and cohesiveness values of HPJFpuddings were higher than those of LPJF-puddings. Solid-like (G’), liquid-like (G”) behavior, and tan δ (G”/G’) of HPJF-puddings were higher than those of LPJF-puddings at day 0 and 2. However, the more duration time of the storage increased, the higher G’ and G” of LPJFpuddings presented. This was in contrast to HPJF-puddings. Thus, the LPJF gave the texture and rheological properties to the puddings better than HPJF.