| ≥1 piece |
Mochi is a multicomponent food consisting of polysaccharides, lipids, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. his Rice is characterized by its lack of amylose in starch and is derived from short or medium japonica rices. The protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the amylose content is negligible which results in the soft gel consistency of mochi.