Abstract:

The physicochemical properties and palatability quality of cooked rice of seventy-two japonica rice varieties at home and two japonica rice varieties from Japan were analyzed and relationships between them were studied with correlation analysis. The results showed that as blue value increased and transparency decreased, the palatability grade of cooked rice became more hiher; the blue value and transparency of two Japanese varieties with best palatability grade is much larger or much smaller than those of 5 China rice varieties; there were significant positive and negative correlations between the taste value and blue value or transparency respectively, the water absorption ratio, swelling ratio and elongation rate were not significant with taste evaluation index.