Comparison of Different Reconstituted Rice Containing Functional Red Yeast Rice Flour Based on Intelligent Electronic Sensory Evaluation System

To obtain functional reconstituted rice that containing the functional red yeast rice flour with good taste,four kinds of reconstituted rice were mainly made from coarse grains such as brown rice and sweet potato flour by twin-screw extrusion,with the addition of functional red yeast rice flour of 0.5%,1%,2%,4%,respectively. Sensory indexes of functional reconstituted rice were measured by electronic tongue,electronic nose and texture analyzer. Results showed that,with the increasing of functional red yeast rice flour,the taste quality of reconstituted rice was significantly different. The bitterness of reconstituted rice with 2% and 4% red yeast rice flour were increased,while the astringency of the rice with 0.5% red yeast rice flour was the highest. The rice with 1% red yeast rice flour was superior to other samples in terms of sweetness,umami and richness index. Based on texture profile analysis,reconstituted rice with 1% and 4% red yeast rice flour had better palatability,and reconstituted rice with 1% red yeast rice flour could give the product more obvious flavor characteristics. Considering the sensory indexes comprehensively,reconstituted rice with 1% red yeast rice flour could not only meet the functional requirements,but also have a good taste.