Quality changes and the correlation between quality characteristics of cooking types of instant fried rice during storage

This study investigated the changes of textural property, thermodynamic property, sensory characteristics and the correlation between these quality characteristics of instant fried rice during storage at 25℃ . With the extension of storage time, the hardness of rice increased, while the adhesiveness declined. The retrogradation degree increased gradually, the indexes and comprehensive scores of sensory evaluation decreased slowly. However, the edible quality of instant fried rice prepared in storage terminal period were still accepted.There was significant correlation between sensory evaluation and TPA parameters ( mainly hardness, adhesiveness) at 0.01 level.The relationship between enthalpy change ΔH and the TPA parameters were significant.Therefore, the quality evaluation system for cooking type instant fried rice was established which was base on the hardness, adhesiveness as the main indicators.