Correlation Analysis between Textural and Physicochemical Properties of Simiao Rice
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Abstract:
Seven kinds of raw Simao rice samples from Zengcheng were selected to investigate the correlations among textural properties of cooked rice, thermal characteristics of rice flour, gelatinization, and physicochemical properties of rice. The results showed that, hardness and adhesiveness of these samples varied greatly, but their cohesiveness, gumminess, chewiness and resilience were similar to each other. There were significant relationships between amylose content of rice and textural characteristics of cooked rice. Hardness and adhesiveness of cooked rice, showed negative correlation with the enthalpy, but positive correlation with onset temperature of rice starch gelatinization. Furthermore, hardness, adhesiveness, cohesiveness, gumminess, chewiness and resilience of cooked rice possessed negative correlation with final viscosity of gelatinization and breakdown value of rice starch, but positively correlated with the setback value. Meanwhile, viscosity had negative correlation with consistence value of rice starch. This reaserch will be useful for development and control of the quality and stability of rice formulations.
