Rice Science ›› 2024, Vol. 31 ›› Issue (3): 251-268.DOI: 10.1016/j.rsci.2024.02.002
收稿日期:2023-10-16
接受日期:2024-02-02
出版日期:2024-05-28
发布日期:2024-06-04
. [J]. Rice Science, 2024, 31(3): 251-268.
Fig. 1. Schematic diagram of the review article.
| Glutinous rice | Country | Main nutritional composition (Content) | Reference |
|---|---|---|---|
| Black glutinous rice | Indonesia | Ash (1.19%), amylose (10.32%), and amylopectin (89.67%) | Rini et al, |
| Black glutinous rice | Indonesia | Amylopectin (95.27%) | Amrinola et al, |
| Black glutinous rice | Thailand | Anthocyanins (0.26 to 2.54 mg/g) | Phonsakhan and Kong-Ngern, |
| Brown glutinous rice | China | Total phenol (278.4 mg/g) | Xu et al, |
| Burirum Sahasin Thai | Thailand | Total anthocyanin (112.1 mg/kg) and total phenolic (1.148 mg/kg) | Sompong et al, |
| Dongjinchal | Korea | Potassium (44.5 mg/L) and calcium (3029.5 mg/L) | Kang et al, |
| Hwasunchal and Dongjinchal | Korea | Amylose (0%-2%), crude protein (13%), and fibre (11%) | Kang et al, |
| RD6 | Thailand | Protein (7.6%) and ash (0.1%) | Anupapsamosorn and Charoenrein, |
| Red glutinous rice | Indonesia | Amylopectin (94.94%) | Amrinola et al, |
| Tenuo 2072 | China | Total phenolic compounds (5.370 mg/g) and ferulic acid (0.194 mg/g) | Wang et al, |
| White glutinous rice | Indonesia | Amylopectin (94.38%) | Amrinola et al, |
| Yangzinuo 2101 | China | Calcium (44.94%) | Xiong et al, |
| Zinuo 18 | China | Calcium (29.65%) | Xiong et al, |
Table 1. Comparison of nutritional content of different glutinous rice.
| Glutinous rice | Country | Main nutritional composition (Content) | Reference |
|---|---|---|---|
| Black glutinous rice | Indonesia | Ash (1.19%), amylose (10.32%), and amylopectin (89.67%) | Rini et al, |
| Black glutinous rice | Indonesia | Amylopectin (95.27%) | Amrinola et al, |
| Black glutinous rice | Thailand | Anthocyanins (0.26 to 2.54 mg/g) | Phonsakhan and Kong-Ngern, |
| Brown glutinous rice | China | Total phenol (278.4 mg/g) | Xu et al, |
| Burirum Sahasin Thai | Thailand | Total anthocyanin (112.1 mg/kg) and total phenolic (1.148 mg/kg) | Sompong et al, |
| Dongjinchal | Korea | Potassium (44.5 mg/L) and calcium (3029.5 mg/L) | Kang et al, |
| Hwasunchal and Dongjinchal | Korea | Amylose (0%-2%), crude protein (13%), and fibre (11%) | Kang et al, |
| RD6 | Thailand | Protein (7.6%) and ash (0.1%) | Anupapsamosorn and Charoenrein, |
| Red glutinous rice | Indonesia | Amylopectin (94.94%) | Amrinola et al, |
| Tenuo 2072 | China | Total phenolic compounds (5.370 mg/g) and ferulic acid (0.194 mg/g) | Wang et al, |
| White glutinous rice | Indonesia | Amylopectin (94.38%) | Amrinola et al, |
| Yangzinuo 2101 | China | Calcium (44.94%) | Xiong et al, |
| Zinuo 18 | China | Calcium (29.65%) | Xiong et al, |
Fig. 2. Main cultivars of glutinous rice. A, Japonica glutinous rice. B, Indica glutinous rice.
| Glutinous rice | Main volatile | Key odorant | Reference |
|---|---|---|---|
| Black glutinous rice | Aldehydes and alcohols | Pentanal, hexanal, heptanal, 2-pentylfuran, octanal, nonanal, (E)-2-octenal, nonanal, 1-octen-3-ol, decanal, (E)-2-nonenal, 1-octanol, and vanillin | Sansenya and Wechakorn, |
| Thai black glutinous rice | Pyroline | 2-Acetyl-1-pyrroline | Sansenya et al, |
| Thai glutinous rice | Alcohols and aldehydes | Hexanal, heptanal, and 3-methylbutanal | Loyda et al, |
| Thai glutinous rice | Esters and alcohols | Ethyl hexadecanoate, ethyl tetradecanoate, β-phenylethyl alcohol, and 3-(methylthio)-1-propanol | Zou et al, |
| White glutinous rice | Aldehydes and alcohols | iso-Amyl-alcohol, benzyl-alcohol, phenylethyl-alcohol, and 3-hydroxy-2-butanone | Sulieman et al, |
| White glutinous rice | Esters and alcohols | 2-Methoxy-4-vinylphenol, palmitic acid ethyl ester, and 4-ethyl-2-methoxyphenol | Xu et al, |
| White glutinous rice | Esters and alcohols | 2,3-Butanediol, 2-fenchanol, phenethyl alcohol, and terpinen-4-ol | Liu et al, |
| White glutinous rice | Aldehydes and alcohols | Hexanal, octanal, non-anal, (E)-2-octenal, 1-octen-3-ol, guaiacol, and vanillin | Mohidem et al, |
| White glutinous rice | Aldehydes | Hexanal, nonanal, octanal, trans-2-octenal, trans-2-nonenal, heptanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-pentyl-furan, 2-n-butylfuran, 1-octen-3-ol, 2-ethylhexyl acrylate, 2-decanone, and 2-nonen-4-one | Hu et al, |
| White and black glutinous rice, and Japanese rice | Aldehydes and esters | 1-Propanal, 1-propanol-2-methyl, 1-butanal-3-methyl, and acetic acid ethyl ester | Wongsa et al, |
Table 2. Main volatiles and key odorants in different glutinous rice.
| Glutinous rice | Main volatile | Key odorant | Reference |
|---|---|---|---|
| Black glutinous rice | Aldehydes and alcohols | Pentanal, hexanal, heptanal, 2-pentylfuran, octanal, nonanal, (E)-2-octenal, nonanal, 1-octen-3-ol, decanal, (E)-2-nonenal, 1-octanol, and vanillin | Sansenya and Wechakorn, |
| Thai black glutinous rice | Pyroline | 2-Acetyl-1-pyrroline | Sansenya et al, |
| Thai glutinous rice | Alcohols and aldehydes | Hexanal, heptanal, and 3-methylbutanal | Loyda et al, |
| Thai glutinous rice | Esters and alcohols | Ethyl hexadecanoate, ethyl tetradecanoate, β-phenylethyl alcohol, and 3-(methylthio)-1-propanol | Zou et al, |
| White glutinous rice | Aldehydes and alcohols | iso-Amyl-alcohol, benzyl-alcohol, phenylethyl-alcohol, and 3-hydroxy-2-butanone | Sulieman et al, |
| White glutinous rice | Esters and alcohols | 2-Methoxy-4-vinylphenol, palmitic acid ethyl ester, and 4-ethyl-2-methoxyphenol | Xu et al, |
| White glutinous rice | Esters and alcohols | 2,3-Butanediol, 2-fenchanol, phenethyl alcohol, and terpinen-4-ol | Liu et al, |
| White glutinous rice | Aldehydes and alcohols | Hexanal, octanal, non-anal, (E)-2-octenal, 1-octen-3-ol, guaiacol, and vanillin | Mohidem et al, |
| White glutinous rice | Aldehydes | Hexanal, nonanal, octanal, trans-2-octenal, trans-2-nonenal, heptanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-pentyl-furan, 2-n-butylfuran, 1-octen-3-ol, 2-ethylhexyl acrylate, 2-decanone, and 2-nonen-4-one | Hu et al, |
| White and black glutinous rice, and Japanese rice | Aldehydes and esters | 1-Propanal, 1-propanol-2-methyl, 1-butanal-3-methyl, and acetic acid ethyl ester | Wongsa et al, |
Fig. 3. Potential health benefits of glutinous rice.
| Food product | Country of origin | Description | Processing method | Reference |
|---|---|---|---|---|
| Ampiang | Indonesia | Flakes glutinous rice | Roasting, flattening | Amrinola et al, |
| Butter cake | Thailand | Mixed with Hom-Mali and glutinous rice flours | Pasting, gelatinisation | Chueamchaitrakun et al, |
| Dandelion wine | China | Mixed with dandelion powder, dried schisandra fruit, and glutinous rice | Fermentation | Wu et al, |
| Dumpling | China | Made with glutinous rice flour and water | Pasting, freezing | Wang et al, |
| Dumpling | China | Made from glutinous rice flour | Annealing, freezing | Shi et al, |
| Hong Qu glutinous rice wine | China | Brewed from glutinous rice with fermentation starters | Fermentation | Lv et al, |
| Hong Qu glutinous rice wine | China | Alcoholic beverage by fermenting cooked rice using starters | Fermentation | Huang et al, |
| Hong Qu glutinous rice wine | China | Brewed from glutinous rice with fermentation starters | Fermentation | Liu et al, |
| Jiu-niang | China | Sweet fermented glutinous rice | Steaming, fermentation | Huang et al, |
| Khao Mao | Thailand | Pounded unripe glutinous rice | Pounding, shredding | Sattaka, |
| Khao-Mak | Thailand | Sweetened glutinous rice with fermentation starter | Fermentation | Mongkontanawat and Lertnimitmongkol, |
| Khao-Mak | Thailand | Fermented sweet rice with Look Pang (starter) | Fermentation | Wongsa et al, |
| Kimchi | South Korea | Fermentation of vegetables with seasoning components | Fermentation | Baek et al, |
| Kirimochi, arare, okaki, okowameshi, wagashi | Japan | Rice cakes, rice crackers, steamed rice with red beans, and rice pastries | Hardening, heat gelatinisation | Kobayashi and Nishimura, |
| Ombus-ombus | Indonesia | Glutinous rice flour dough filled with sugar and coconut | Pasting | Sigalingging et al, |
| Pulut serunding, tepung gomak, kuih dangai, pulut berinti, badak berendam | Malaysia | Sweet or savoury kuih or cakes | Boiling, steaming, frying, baking | Mahmood et al, |
| Pyracantha rice wine | China | Glutinous rice fermented with Pyracantha fortuneana fruit | Fermentation | Wang et al, |
| Rice noodle, rice cracker, rice snack | Thailand | Pregelatinised rice flour | Extrusion cooking | Sompong et al, |
| Tang-yuan | China | Made of glutinous rice shaped into ball | Hardening | Wang et al, |
| Vinasse | China | Alcoholic beverages fermented with glutinous rice | Fermentation | Situ et al, |
| Waxy rice flour | South Korea | Thickener for sauces and gravies, tenderising agent in frozen foods | Starch gelatinisation | Kang et al, |
Table 3. Development of glutinous rice-based food products.
| Food product | Country of origin | Description | Processing method | Reference |
|---|---|---|---|---|
| Ampiang | Indonesia | Flakes glutinous rice | Roasting, flattening | Amrinola et al, |
| Butter cake | Thailand | Mixed with Hom-Mali and glutinous rice flours | Pasting, gelatinisation | Chueamchaitrakun et al, |
| Dandelion wine | China | Mixed with dandelion powder, dried schisandra fruit, and glutinous rice | Fermentation | Wu et al, |
| Dumpling | China | Made with glutinous rice flour and water | Pasting, freezing | Wang et al, |
| Dumpling | China | Made from glutinous rice flour | Annealing, freezing | Shi et al, |
| Hong Qu glutinous rice wine | China | Brewed from glutinous rice with fermentation starters | Fermentation | Lv et al, |
| Hong Qu glutinous rice wine | China | Alcoholic beverage by fermenting cooked rice using starters | Fermentation | Huang et al, |
| Hong Qu glutinous rice wine | China | Brewed from glutinous rice with fermentation starters | Fermentation | Liu et al, |
| Jiu-niang | China | Sweet fermented glutinous rice | Steaming, fermentation | Huang et al, |
| Khao Mao | Thailand | Pounded unripe glutinous rice | Pounding, shredding | Sattaka, |
| Khao-Mak | Thailand | Sweetened glutinous rice with fermentation starter | Fermentation | Mongkontanawat and Lertnimitmongkol, |
| Khao-Mak | Thailand | Fermented sweet rice with Look Pang (starter) | Fermentation | Wongsa et al, |
| Kimchi | South Korea | Fermentation of vegetables with seasoning components | Fermentation | Baek et al, |
| Kirimochi, arare, okaki, okowameshi, wagashi | Japan | Rice cakes, rice crackers, steamed rice with red beans, and rice pastries | Hardening, heat gelatinisation | Kobayashi and Nishimura, |
| Ombus-ombus | Indonesia | Glutinous rice flour dough filled with sugar and coconut | Pasting | Sigalingging et al, |
| Pulut serunding, tepung gomak, kuih dangai, pulut berinti, badak berendam | Malaysia | Sweet or savoury kuih or cakes | Boiling, steaming, frying, baking | Mahmood et al, |
| Pyracantha rice wine | China | Glutinous rice fermented with Pyracantha fortuneana fruit | Fermentation | Wang et al, |
| Rice noodle, rice cracker, rice snack | Thailand | Pregelatinised rice flour | Extrusion cooking | Sompong et al, |
| Tang-yuan | China | Made of glutinous rice shaped into ball | Hardening | Wang et al, |
| Vinasse | China | Alcoholic beverages fermented with glutinous rice | Fermentation | Situ et al, |
| Waxy rice flour | South Korea | Thickener for sauces and gravies, tenderising agent in frozen foods | Starch gelatinisation | Kang et al, |
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