Relationship Between Eating Quality and Other Quality Traits of Indica Rice with Different Amylose Content
1st author: zhidongwang@163.com
Received date: 2020-10-27
Online published: 2021-01-20
Twelve soft rice with medium amylose content and eight hard rice with high amylose content were used to study the relationship between eating quality and other quality traits. The results showed that the taste of soft rice with low amylose content was better than that of hard rice with high amylose content; the taste value of hard rice was significantly negative correlated with the head rice rate and positive correlated with grain length and grain type, while the taste value of soft rice was not significantly correlated with appearance quality and processing quality; the taste value of hard rice and soft rice was significantly positive correlated with gel consistency, and significantly negative correlated with protein content. There was no significant correlation between the taste value of hard rice and RVA spectrum, but there was a significant positive correlation between the taste value of soft rice and the disintegration value and the highest viscosity value, and a significant negative correlation between the taste value of soft rice and the reduction value. In order to evaluate the eating quality of different types of rice more accurately, we should classify the rice according to different amylose content, and then select the corresponding eating quality index to measure.
Key words： indica rice; quality characters; eating quality; relevance; amylose content
Zhidong WANG, Shaochuan ZHOU, Chongrong WANG, Yibo CHEN, Hong LI, Daoqiang HUANG, Degui ZHOU, Rong GONG, Lei ZHAO, Yukun WU, Yangyang PAN, Yiqiang YANG . Relationship Between Eating Quality and Other Quality Traits of Indica Rice with Different Amylose Content[J]. China Rice, 2021 , 27(1) : 38 -44 . DOI: 10.3969/j.issn.1006-8082.2021.01.008
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