Study on the quality evaluation method and material adaptability for quick-frozen instant rice

Seven kinds of rice were selected to make quick-frozen instant rice. The main chemical components of rice were measured and the relationships among sensory evaluation, textural property of instant rice and chemical components of materials were analyzed. The quality evaluation method was discussed and established. Results showed that the hardness and adhesiveness measured by TPA mode of Texture Analyzer could be adopted to evaluate the quality of quick-frozen cooked rice. The extremely significant correlation between amylose content and hardness, extremely signifi-cantly negative correlation between amylose content and adhesiveness were found. However none of protein content, moisture content and fat content went in correlation separately with product quality. The study showed that the rice with about 17% amylose content was appropriate for producing quick-frozen cooked rice.