Factor analysis and cluster analysis of adaptability of raw material for instant rice

Different varieties of rice have a great impact on the quality of instant rice.In this research,the adaptability of raw rice was facilitated by factor analysis and cluster analysis and the optimal value range of 12 indicators of rice quality suitable for processing into instant rice were summarized. First of all,pasting property of rice should fall within the following range: ftrough viscosity( 1300 ~ 2000 c P),final viscosity( 2000 ~ 2800 c P),peak viscosity( 2000 ~2500c P),set back( 900~1200c P),peak time( > 6min),pasting temperature( 63 ~75℃). Moreover,amylose content should be ranged from 15.5% to 17.5%( dry basis),and protein content should be lower than 8%( dry basis). In addition,the scope of water uptake ratio and volume expansion ratio were 230% ~ 275%,300% ~ 340%,respectively.Finally,iodine blue value should be lower than 0.18 and solids in cooking residual should be lower than20 mg / g.Therefore,not only high- quality rice varieties could be effectively selected,an objective basis for industrial production of instant rice could also be provided.Meanwhile,a theoretical basis of breeding rice varieties with nice palatability can also be provided.