Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice
Mengzi Nie1, Yue Zhang1, Yu Tian1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Abstract:
Freezing and thawing significantly affect the texture and flavor of glutinous rice-based desserts like Daifuku. This study investigated the impact of magnetic field-assisted thawing (MFT) on Daifuku quality, comparing it with conventional refrigerated thawing (RFT) under identical freezing conditions. Daifuku samples were frozen at -20 °C in a pulsed magnetic field (6 mT, 0.8 Hz) and thawed at 5 °C under various MFT conditions (static and pulsed fields). Results showed that MFT, particularly at 4 mT and 0.6 Hz, shortened thawing time by 18.6%, preserved texture and aroma. MFT inhibited ice recrystallization, maintained starch-protein network integrity, improved water distribution by limiting bound water migration and promoted uniform pore distribution. Compared to RFT, MFT-treated samples exhibited 80% reduced chewiness, 18% increased resilience and improved viscoelastic properties. Sensory evaluation revealed that MFT-treated samples resembled fresh Daifuku. These findings confirm MFT as an effective and economical thawing strategy for glutinous rice products.
