Analysis of Difference Formation in Textural Perception during Chewing Process of Rice

Indica and Japonica rice were selected as test materials to investigate the difference formation in textural perception, particle size, water content, leakage solid content and reducing sugar content of rice bolus during chewing process were analyzed by using in vivo oral masticatory properties as a reference and setting salivary addition amounts, chewing times in vitro. The results showed that the three types of rice were similar in composition, but their gelatinization characteristics and crystalline structures were different. Monitoring the dynamic textural perception of rice, it was found that the force worked on rice decreased from 44~66 N to 20~21 N, Daohuaxiang No.2 rice had a higher chewiness and adhesiveness, while Yexiangyoulisi rice had a lower adhesiveness and loose texture perception during in vitro chewing. Through analyzing the characteristics of rice bolus in simulated chewing process, results indicated that the moisture content of rice bolus of Yexiangyoulisi rice increased by 1.84%, significantly higher than the other Japonica rice (P<0.05). The rice bolus of Yexiangyoulisi rice had the smallest particle size and the highest leakage solid content. Daohuaxiang No.2 rice had the highest reducing sugar content (43.50~64.55 mg/g) and showed optimal taste perception. The analysis of simulated texture index of rice and the determination of physicochemical properties of rice bolus can comprehensively and digitally characterize the difference formation in textural perception during chewing process, which has certain practical significance for analyzing the texture formation in depth and evaluating the eating quality of rice.