Abstract:

Instant rice was prepared with 13 varieties of rice cultured widely in China. The sensory quality and physicochemical indexes of instant rice produced from the 13 rice varieties were measured, and the relationships between sensory qualities of instant rice and chemical components of rice, between physico-chemical indexes of instant rice and chemical components of rice, between sensory qualities of instant rice and cooking properties of rice, between physicochemical indexes of instant rice and cooking properties of rice were studied by regression and correlation analysis. Results indicated that the chemical components of rice showed an extremely significant or significant correlation with sensory qualities, and power exponent model of amylase, protein and fat contents could accurately forecast the sensory qualities of instant rice. Also, the cooking properties of rice had significant influences on sensory qualities of instant rice. Good sensory quality of instant rice could be obtained from the raw material with low gel consistency, and high water absorption and iodine blue value.

Key words: instant rice, rice, chemical component, cooking property