Correlation Study on Rice Chalkiness Degree and Steamed Rice Cooking Quality
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Abstract:
The cooking quality of five different chalkiness degrees of raw material rice under high-pressure cooking conditions was studied in this paper, and the correlation between chalkiness degree and various indexes of cooking quality was analyzed. The technological conditions of microwave cooking rice were designed for the quality analysis of small amount of rice and the effect of different chalkiness area on gelatinization degree of steamed rice with the microwave cooking technology was investigated. The results showed that the expansion and water absorption of steamed rice were negatively correlated with the chalkiness degree of raw material rice, but not significant. Correlation analysis of texture characteristics and chalkiness degree showed that chalkiness degree mainly affected the hardness of steamed rice but had insignificant effects on the viscosity, cohesiveness, resilience, elasticity, cohesiveness and chewiness. The chalkiness degree of raw material rice had a highly significant negative correlation with the rice pattern and a negative correlation with the taste. Certain correlation also existed in color, relish and aroma, but not significant. The results of microwave cooking showed that the gelatinization speed of chalk rice samples was faster than that of the non-chalk in 3~15 minutes, and the final gelatinization degree of chalk rice samples was higher than that of the non-chalk.
