Varietal characteristics significantly influence the quality of glutinous rice and its products; however, comprehensive studies on its cooking and processing properties remain limited. This research systematically evaluated the impact of varietal differences on these qualities, providing guidance for the industrial production and processing of glutinous rice. Seven widely cultivated varieties were selected to evaluate the physicochemical properties, processing performance, and eating quality. Key findings reveal that WK (Wanken) excels in water-binding capacity, exhibits a distinct protein composition, and possesses a compact texture. ZK (Zhongke) demonstrates superior thermodynamic properties, exceptional gel consistency, and strong anti-retrogradation ability, making it ideal for instant food processing. WL (Wuliang) achieves peak viscosity and high thermal stability, while ZZ (Zhennuo) exhibits optimal flavor quality. The innovation of this study lies in elucidating the functional relationships between multi-scale parameters—such as water mobility, protein fraction distribution, thermal properties, and volatile flavor compounds—and specific quality traits, thereby providing a theoretical basis for precision breeding and process-cultivar alignment.
Zhang et al. (Thu,) studied this question.