Processing characteristics of japonica glutinous rice mochi from Northeast China and its adaptability analysis

This study aimed to investigate the processing characteristics of mochi, establish a quality prediction model, and screen suitable glutinous rice varieties for mochi production. Fifteen samples of japonica glutinous rice from Northeast China were used to produce glutinous rice flour via wet milling. The chemical composition, color, farinographical properties, and pasting properties of the flour were analyzed, while the texture, retrogradation, and sensory quality of the resulting mochi were evaluated. Correlation analysis was conducted to establish the relationship between flour properties and mochi quality. Principal component anslysis (PCA), stepwise regression analysis, and cluster analysis were employed to identify key quality indicators and suitable varieties for mochi processing. Significant differences were observed in the quality characteristics of different glutinous rice flours and their corresponding mochi products. During storage, mochi exhibited significant textural changes, including increased hardness, compactness, and gel strength, as well as decreased moisture content. Correlation analysis identified 12 key quality parameters as core indicators for mochi quality evaluation. PCA effectively reduced data dimensionality, and the derived composite score was highly consistent with the results of sensory evaluation. The prediction model established via stepwise regression exhibited high accuracy (R²=0.788). Cluster analysis indicated that mochi prepared from Qinglin 998 glutinous rice flour had the best overall quality. The minimum viscosity (734.00-993.00 mPa·s) and paste transparency (1.40%-1.81%) of glutinous rice flour were identified as critical factors affecting mochi quality. Glutinous rice flours that meet these criteria are the most suitable for mochi production. This study provides a scientific basis for quality control and raw material selection in mochi manufacturing.