Abstract: The influence of spontaneous fermentation for different hours on pasting properties of four kinds of waxy rice was investigated. The results showed that the total solid content increased from 0.0067－0.0102 g/mL to 0.0247－0.0352 g/mL with fermentation time up to 96 h, whereas pH decreased from 6.0－7.0 to 3.0－4.0. Spontaneous fermentation significantly increased the viscosity of waxy rice (P＜0.05). After 96 h of fermentation, the peak viscosity of Anhui waxy indica rice, Thailand waxy japonica rice, Yutai waxy japonica rice and Yutai waxy indica rice increased from 231.46, 123.04, 205.00 RVU and 222.88 RVU to 290.00, 201.54, 224.71 RVU and 283.50 RVU respectively. In summary, spontaneous fermentation increases the viscosity of waxy rice.

Key words: waxy rice, spontaneous fermentation, viscosity