Effect of Rice Fissure on Taste Quality of Cooked Rice

Abstract

According to the change of texture attribute of cooked-rice under different fissure rate of rice, the relationship between fissure rate of rice and taste value of cooked rice were studied using correlation analysis and path analysis methods. The data of correlation analysis showed that the influence of texture attribute was significant on taste. Fissure rate had an effect on taste through hardness, gumminess, chewiness, and springiness. The data of path analysis suggested that the direct effect of gumminess was significant on taste, and the other indicators of texture attribute had indirect effect through gumminess. A regression model was constructed based on the indicators viz fissure rate, texture attributes.