ArticleFood chemistry: X2024
Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Effects ofFood chemistry: X · 2025Article
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- Protein composition and nutritional evaluation of threeFood chemistry: X · 2025Article
- Health benefits and application of polysaccharides fromFrontiers in pharmacology · 2025Review
- Huangjing is not only a good medicine but also an affordable healthy diet.Science China. Life sciences · 2024Article
- Quality Evaluation ofFoods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products.
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