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Position: Home > Articles > Correlation Between Physicochemical Properties and Eating Qualities of Rice Journal of Northeast Agricultural University(English Edition) 2014,21 (3)

Correlation Between Physicochemical Properties and Eating Qualities of Rice

作者：

Qin Kexin;Linlin Liu;Tianyi Liu;Wenhong Cheng;Yùzhēn Sh

单位：

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;College of Food Engineering, Harbin University of Commerce, Harbin 150076, Chin

关键词：

amylose content;eating qualities;gel consistency;fat content;water absorption;expansion rat

摘要：

Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, and eating qualities of six kinds of rice samples planted in Heilongjiang Province were studied. Correlation analysis showed that amylose content, water absorption and expansion rate were negatively correlated with eating qualities, yet gel consistency, alkali spreading values, solid content of rice-water and fat content were positively correlated with eating qualities. Among them, eating quality had an obvious correlation with amylose content and gel consistency, but no significant correlation with protein content. The regression equation, which described the relationship of the eating quality scores and physicochemical indexes, was Y=94.439–12.711X1–23.721X2–0.701X3+0.570X4+186.938X5 (X1, X2, X3, X4 and X5 represented amylose content, water absorption, expansion rate gel, consistency and fat content). The single factor analysis of variance showed that six kinds of rice existed significant differences in quality category.

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Correlation Between Physicochemical Properties and Eating Qualities of Rice

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