Abstract
Ryanfen is a type of Chinese gel food made from indica rice powder.
The influence of its manufacturing method on its texture, taste and acceptability as a food was investigated. It was made from japonica and indica rice powder, but japonica could not maintain the gel state. Alum influenced the hardness of ryanfen. The suitable alum concentration was 50mg/100mg water, based on its taste. The acceptability of ryanfen is higher with a seasoned sweet taste using sugar than non the seasoned one or with a syrup taste.
