Abstract:

Zongzi (traditional Chinese rice-pudding) was made from glutinous rice with the addition of green wheat. The
processing parameters were optimized and correlated with sensory and texture characteristics. The effects of green wheat
concentration and precooking time and Zongzi cooking time on sensory quality scores of Zongzi were examined by single
factor and orthogonal array designs, and the correlations between texture and sensory qualities of Zongzi were also studied.
Zongzi cooked for 60 min with the addition of 30% green wheat precooked for 20 min had the highest score (85) for overall
quality. Correlation analyses indicated that the quality of Zongzi could be evaluated by hardness, adhesiveness, gumminess,
and chewiness. The product obtained in this study had a subtle flavor and a soft, waxy, sweet and delicate taste while
retaining the nutrients and health benefits of green wheat.

Key words: green wheat, Zongzi, processing parameters, texture properties, correlation