Study on Quality Properties and Establishment of Optimal Quality Evaluation Indexes of Quick-frozen Instant Rice

Abstract

Abstract: The quality properties of 15 different cultivars of Indian rice were analyzed.Among them,4 cultivars which got higher sensory quality score were selected for making quick-frozen instant rice.The relationship between the sensory evaluation and texture was analyzed.Results showed that the hardness,adhesiveness and gumminess measured with texture analysis instrument by TPA method are significantly correlated to those of sensory evaluation,so the texture analysis can be adopted to evaluate the sensory quality.It was found showed that there is a significantly negative correlation between the sensory quality and the amylose content and gel consistence of Indian rice,as well as a extremely significantly positive correlation between the alkali spending capacity and the sensory score.

Key words: quick-frozen instant rice, quality property, sensory evaluation, texture analysis

JIANG Ling-Yan, QIN Wen, LIANG Ai-Hua. Study on Quality Properties and Establishment of Optimal Quality Evaluation Indexes of Quick-frozen Instant Rice[J]. FOOD SCIENCE, 2008, 29(11): 49-53.

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Study on Quality Properties and Establishment of Optimal Quality Evaluation Indexes of Quick-frozen Instant Rice

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