63份籼稻理化品质与食味品鉴的相关性研究OA

To investigate the correlations between physicochemical indices and taste palatability among 63 indica rice variet-ies,the quality indices,taste palatability values,and taste scores of the 63 indica rice materials were determined.The materi-als were classified into different grades based on amylose content and taste score.According to amylose content,the materials were divided into high-amylose and medium-amylose types,with no low-amylose type identified.In the high-amylose type,moisture content showed a significant positive correlation with starch content,a highly significant negative correlation with protein content,while protein content showed a significant negative correlation with starch content.In the medium-amylose type,moisture content showed highly significant negative correlations with protein,fat,starch,and amylopectin contents.For the high-amylose type,taste score showed a significant positive correlation with starch content,whereas for the medium-amylose type,taste score showed highly significant negative correlations with fat and protein contents.According to taste grade classification,only the grade 4 materials exhibited significant correlations between taste score and physicochemical properties.The correlations between physicochemical properties and taste score were not entirely consistent between the high-amylose and medium-amylose indica rice types,and discrepancies were observed between measured taste scores and taste palatability evaluation results.