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Acta Agron Sin ›› 2004, Vol. 30 ›› Issue (06): 519-524.

• ORIGINAL PAPERS •     Next Articles

Rapid Evaluation of Rice Cooking and Palatability Quality by RVA Profile

HU Pei-Song;ZHAI Hu-Qu;TANG Shao-Qing;WAN Jian-Min   

  1. Nanjing Agricultural University, Nanjing 210015, Jiangsu
  • Received:2003-03-13 Revised:2003-10-26 Online:2004-06-12 Published:2004-06-12
  • Contact: HU Pei-Song

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Abstract: The correlation coefficient was higher between amylose content (AC), gel consistency (GC) and parameter of RVA profiles, AC was significantly negative-correlated to peak viscocity (PKV) and breakdown viscoity (BDV) of RVA profiles, with the correlation coefficients of －0.760, and －0.736 respective

Key words: Rice, Cooking and palatability quality, RVA profile, Evaluation

CLC Number: 

  • S511
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