影响籼米米饭适口性的关键因素研究

In order to disclose the palatability of cooked indica rice and the cause of it, five representative indica rice were used as raw materials to analyze the main components (including water, protein, amylose, free amino acid). The texture characteristics of cooked rice were measured by texture analyser and the sensory evaluation of palatability was performed. The correlation between texture characteristics and palatability of cooked rice was investigated by partial least squares regression. The results showed that hardness, restorability, adhesiveness, cohesiveness were significantly correlated with palatability. Therefore, these indictors could be used to evaluate the palatability of cooked rice. Subsequently, the correlation between the main components of indica rice and palatability of cooked rice was explored. It was found that protein and amylose were the key factors affecting the palatability of rice. These factors showed significant and positive correlation with restorability and cohesion, whlie significant but negative correlation with hardness and adhesiveness. At the same time, the reason that the cooking characteristics affected the palatability of cooked rice was analyzed. The results showed that the water absorption and the gelatinization degree of cooked rice were significantly correlated with palatability. The water existence state of indica rice and cooked rice was revealed by low field NMR. It was found that the change of relaxation time was closely related to the change of protein and starch and the formation of gel during the cooking process of rice.