Issue: Số 21 - Tháng 10 - 2023Hóa học - Công nghệ thực phẩm
A study on the effects of xanthan gum on anthocyanin and physicochemical properties of mochi made from dark-purple glutinous rice
Published: July 22, 2026
Abstract
Dark-purple glutinous rice (Oryza sativa L. Var. Glutinosa) is a type of rice with high biological activity, containing a high content of anthocyanins and polyphenols. Mochi that is made from this rice also has many nutritional benefits for consumers. This study evaluated the influence of xanthan gum (0.1, 0.4, 0.7, and 1.0%) on the quality of mochi (hardness, moisture, water activity, anthocyanin content, L, a, and b values). The study found that the addition of xanthan gum decreases the mochi’s moisture content and water activity but increases the product’s hardness. Xanthan gum also helps the mochi retain its high anthocyanin content and L value during the heating process. There is a negative correlation between the mochi’s moisture content and hardness. With 0.4% added xanthan gum, the mochi achieves its best quality. This study is expected to provide useful understanding about the effects of xanthan gum on the quality of products made from dark-purple glutinous rice and improve the value of dark-purple glutinous rice-based products for consumers.
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