关键词: 大米, 质构品质, 蒸煮品质, 相关性

Abstract: Nine texture quality indexes of cooking rice based 13 kinds of rice had been measured with texture analyzer in this paper.The 9 indexes of rice were hardness,adhesive force,adhesiveness,springiness length,recoverable work done 1,recoverable deformation1,final load,hardness work done and rigidity.These texture indexes and cooking quality indexes of rice were studied by correlation analysis.The results indicated that the correlations between the springiness length with swelling volume and starch iodine blue of rice are significant,the correlative coefficients of japonica rice is 0.853,0.774,and the non-glutinous rice is 0.827,0.816.The correlations between adhesive force with water absorbency are significant,the correlative coefficients of the japonica rice is 0.971,and the non-glutinous rice is 0.824.The correlations between adhesiveness with dry matter are also significant,the correlative coefficients of the japonica rice is 0.778,and the non-glutinous rice was 0.829.The other texture quality indexes and coking quality indexes are not significant correlation.Hardness,adhesive force,adhesiveness and springiness length could be used for evaluating rice edible quality.

Key words: rice, texture quality, cooking quality, correlation