Abstract: Comparisons on quality characteristics and textural properties of salty doughnut samples based on glutinous rice, japonica rice or indica rice were conducted. Based on this, physico-chemical characteristics of different cultivars of indica rice and sensory and texture properties of processed salty doughnut were determined and meanwhile, an investigation to analyze correlations between indica rice characteristics and sensory and texture properties of processed salty doughnut was studied in order to provide evidence for selection of rice material for salty doughnut. The results showed that chalkiness degree and the contents of protein and amylose were major characteristic indicators of rice cultivars. The content of amylase had significantly positive correlation with the quality of salty doughnut. Thus, it can be used an indicator for selection of rice material for salty doughnut.

Key words: salty doughnut, rice, sensory evaluation, texture, correlation