The Study On Evaluation Technique On Cooked Rice Eating Quality

Eating quality is an important part of the cooked rice quality, higher and higher ofcooked rice eating quality are required with people’s living standards improving. In order tofind a method of using instrument instead of sensory evaluation, this paper focuses on findingout the correlation between apparent characteristics indicators and appearance sensoryevaluation scores, texture indicators and palatability sensory evaluation scores of cooked rice.Finally, using apparent characteristics indicators, texture indicators for principal componentregression analysis. The main conclusions were summarized as follows:(1) There was significant correlation between measured values of appearance indicatorsand score values of sensory appearance evaluation indicators; Regression equations andregression coefficients which were built by score values of appearance sensory evaluationindicators (as dependent variables) and measured values of appearance indicators (asindependent variables) reached significant level, and the highest correlation betweenpredictive value and score values of sensory appearance evaluation indicator was luster. Thus,it provided a theoretical basis for instrument to instead of the sensory evaluation on cookedrice appearance.(2) The results of study on compareing cooked rice cakes and cooked rice grains: Therewas significant difference between determined values of textural indicators which obtainedthrough modes of cooked rice cakes and cooked rice grains, the variation coefficients oftextural indicators which obtained through mode of cooked rice cakes was more small. Theparameters optimization of cooked rice cakes: Each texture indicators value increased withthe compression rate increases. Variance analysis which use compression rate as factor,texture indicators as dependent variable showed that there was great difference in all texturalindicators except hardness, springness and adhesiveness, and the textural indicators was moststable when compression rate was1.00mm/s; Each texture indicators values showed differentchange patterns with the compression ratio increase, the coefficient of variation of textureindicators was the most small when compression ratio was50%. So we made thiscompression ratio (50%) as a measurement parameter for successive test.(3) Through the analysis on textural quality and palatability sensory evaluation of cookedrice, we knew it was significantly related between the textural indicators of cooked rice andpalatability indicators scores; Regression equations which were built by various palatability textural (as dependent variables), textural indicators (as independent variables) reachedsignificant level. The order (strong to weak) of collections between palatability indicatorsactual scores and their prediction value were as follows: spring>palatability totalscore>cohesive>texture character of cool rice> hardness-softness. Thus, it provided atheoretical basis for instrument to instead of the sensory evaluation on cooked ricepalatability.(4) There was significant correlation between the measured values of appearanceindicators and textural indicators; The Information of fist six principal components contains85.2547%of total Information. Through the analysis of principal component regressionanalysis, the prediction model which were built by the sum of score values of appearancesensory evaluation and palatability sensory evaluation (as dependent variables)was:Z=40.2443-0.2752X1-0.0872X2-0.0095X3-0.9924X4-1.0011X5-0.0022X6+8.1223X7+7.3084X8-120.1064X9+0.0013X10+0.0073X11+42.9984X12; This model combined with sensoryevaluation (taste and odor) can predict cooked rice eating quality accurately; So it made theevaluation of cooked rice eating quality more simple.