Evaluation And Inspection For The Gel Property Of Rice

In order to research a quick and accurate detection method, set up an evaluation systemof rice gel property, Japonica and indica rice were selected to do the experiments in thisresearch, discussed and determined the processing condtions to prepare rice gel, then used theTPA (Texture Profile Analyzer) compression mode of a texture analyzer to optimize the testmethod of rice gel property. Finally, analysed the relationship of testing results betweentexture analyzer determination and sensory evaluation, then set up the evaluation modle of gelproperty based on multielement stepwise regression method. The main results were asfollowing:(1)Rice gel preparation parameters. The concentration of rice slurry, heating temperature,heating time, static time and temperature had influences on hardness, springiness,adhesiveness, cohesiveness, chewiness of rice gel.The gel preparation conditions:concentration of japonica rice slurry was25%, concentration of indica rice slurry was20%,pasted it into suspension in80℃of water both, steamed15min, static24h、36h at4℃aftercooling to room temperature. Static time had a significant effect on the comprehensivesensory assessment of japonica rice gel, the effect of concentration of rice slurry and heatingtime were not siginificant. Concentration of rice slurry had a significant effect on indica ricegel, wheare the effect of static time and heating time were not siginificant.(2)Optimization of testing method of gel properties. The factors of sample diameter、height,compression、 shear ratio, test speed and dwell time affected the test results. Usingcompression probe: sample diameter was25mm, height was15mm, compression ratio was50%, test speed was1mm/s and dwell time was3s, while shear probe: sample diameter was25mm, height was15mm, compression ratio was50%, test speed was2mm/s and dwell timewas3s. Under this testing condition, the results could perfectly represent the property of ricegel and had a good reproducibility.(3) The relationship of test results between texture analyzer and sensory evaluation. Thecorrelation between sensory and instrumental measurement was significant, the predictedmathmatic modle of sensory evaluation based on testing indexs using compression and shearprobe was built. Used, TPA compression mode of the texture analyzer, the predictedmathematic modle which combined compression with shear probe could expect the rice gelproperty.