Abstract:Taste value and textural properties are important indicators to evaluate the edible qualities of cooked rice. This research aimed to explore the relationship between the taste value, texture characteristics and physicochemical properties of different rice varieties with the starch structure. Twelve rice varieties were selected to determine their taste values, textural properties, physicochemical properties and starch structural properties, and their internal correlation was analyzed. These results presented that amylose content (mass fraction) positively correlated with hardness of cooked rice (P<0.01), while had highly significant negative correlation with cohesiveness of cooked rice (P<0.01). There was a significant correlation among the taste value, textural properties, gelatinization and thermal properties of rice starch, while there was insignificant correlation with the crystallization properties and the surface order degree of rice starch granule. These results indicated that the taste value, hardness, cohesiveness and resilience of cooked rice were determined by the gelatinization properties of rice starch. This research could provide a theoretical basis for the high-quality rice cultivation and suitable processing of rice.
