Relationships between three-point bending mechanical properties and cooking and ediblequality of rice
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Abstract:
In order to investigate therelationships between three-point bending mechanical propertiesand taste quality of rice, texture analyzer was used to determine and analyze the three-point bending force of grain rice. The cooking characteristics and texture properties were measured, the eating quality was determinedthrough sensory evaluation. Finally, the relationships between three-point bending mechanical properties and edible quality of rice grain were analyzed. The results showed that the broken force was in highly significant positive correlation with its springiness (r=0.774), in extremely significant negative correlation with its water absorption rate, swelling volume and hardness (r=-0.781,-0.829,-0.836) and in positive correlation with its sensory evaluation (r=0.709). The broken deformation was in extremely significant negative correlation with its swelling volume (r=-0.832), in significant negative correlation with its hardness (r= -0.686). The crushing strength was in significant positive correlation with itsswelling volume (r=0.747). The breakage energy was in highly significant negative correlation with its swelling volume (r=-0.765), in significant negative correlation with its hardness (r=-0.659), and in positive correlation with itsspringiness (r=0.681). The grater the three-point bending force of rice, the better its taste quality is.
