Abstract:

The appearance, processing, physicochemical, cooking, and eating qualities of 750 samples of indica rice were
determined and correlated with each other. In addition, a palatability evaluation model (Y=-0.187 60X1 - 1.322 7X2 + 0.122 52X3 +
7.545 8X4 - 0.001 558 4X5 + 81.585 (Y is sensory score; X1 is amylose content; X2 is protein content; X3 is score for rice taste
meter; X4 is setback; X5 is rice viscosity average)) was established by a multiple linear regression method using a modified
sensory evaluation model with a Satake taste analyzer. Taking into consideration edibleeating, processing and appearance
qualities, a comprehensive evaluation model for cooked indica rice (Y=0.167 21X1 + 0.027 819X2 + 0.073 22X3 - 0.006 76X4 -
20.271 4 (Y is comprehensive index; X1 is brown rice rate; X2 is head rice rate; X3 is sensory score; X4 is chalkiness degree))
was constructed by principal component analysis, and verified by fuzzy analytic hierarchy model. More importantly, the developed
models are useful for evaluating the sensory and comprehensive quality of cooked indica rice more scientifically and reasonably.

Key words: cooked indica rice, palatability evaluation model, comprehensive evaluation model