Key physicochemical factors of rice affecting textural properties and sensory of cooked rice

To further evaluate the key physicochemical factors that influence the eating quality of rice,twenty-four rices from the unified producing area were taken as materials. The physicochemical properties of the rices and their cooked rice were measured,and the correlation between rice physicochemical properties(RPP) and the cooked rice textural characteristic parameters(CTCP) were analyzed. The regression equation between CTCP,sensory of cooked rice and RPP were established. The results showed that the content of starch significantly positively correlated(p<0.05) or extremely significantly positively correlated(p<0.01) with multiple CTCP. The content of protein had little correlation with most CTCP. The content of water significantly positively correlated with the springiness of cooked rice(r=0.448,p<0.05). The content of free amino acid extremely significantly negatively correlated with the stringiness length(r=-0.576,p<0.01),and negatively correlated with the springiness of cooked rice(r=-0.423,p>0.05). The content of fat significantly negatively correlated with the hardness of cooked rice(r=-0.420,p<0.05),and negatively correlated with many other CTCP. The length width ratio of rice significantly correlated with some CTCP that could reflect the starch properties of rice. Regression analysis showed that eating quality of rice was obviously impacted by the fat and free amino acid content.When the contents of both were low,the textural property of the rice was better. When the free amino acid content was high,the palatability and sensory score of the cooked rice were high.