Effects of Soluble Soybean Polysaccharide on Physicochemical Properties of Glutinous Rice Flour and Quality of Quick-frozen Sweet Dumplings

There are some problems with quick-frozen sweet dumplings, such as poor water retention, easy freezing cracking, and high adhesiveness after cooking. To improve the quality of quick-frozen sweet dumplings, this paper investigated the effects of different amounts of soluble soybean polysaccharide (SSPS) on the pasting properties, thermal properties, gel consistency, coagulation, solubility, swelling power, and rheological behavior of glutinous rice flour (GRF). Besides, the effects of SSPS on water loss rate, soup transparency, and textural characteristics of quick-frozen sweet dumplings were studied. The results showed that the peak viscosity, trough viscosity, final viscosity, breakdown, setback, coagulation, solubility, swelling power, viscous modulus, and elastic modulus of SSPS-GRF were significantly lower than GRF (P<0.05). However, the onset temperature, peak temperature, end temperature, enthalpy and gel consistency of GRF showed a gradual upward trend with the increase of SSPS content. The SSPS significantly reduced the water loss rate of quick-frozen sweet dumplings (P<0.05), and the minimum value appeared at 0.5% SSPS. Moreover, SSPS significantly enhanced the soup transparency (P<0.05), while significantly decreasing the hardness, chewiness, springiness, and cohesiveness of boiled quick-frozen sweet dumplings (P<0.05). In conclusion, SSPS can reduce the water loss rate, enhance the soup transparency, and improve the textural characteristics of quick-frozen sweet dumplings.