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The taste of the same variety may differ greatly depending on the age, sex, region, etc. of the taster; the fact that too many tasting varieties or too much tasting frequency will reduce the correctness of the results. The taste evaluation of a set of trials often takes weeks or even months. Therefore, it is necessary to seek a method of estimating the taste of rice by measuring the composition of rice.
Rice gelatinization characteristics (highest viscosity, lowest viscosity, alkali collapse, gelatinization temperature, etc.) have a high correlation with taste, and is a traditional method for measuring rice quality. However, testing 1 sample requires 40 g of sample and 100 minutes of time. The amount of rice starch analyzer test sample only 4, time 19min, and available supporting software analysis of mapping, comparison and so on. The quality characteristics of japonica rice were measured using the rice starch analyzer equipment described above to explore the correlations.
The quality of rice is affected by many factors, among which the starch content is one of the important indicators of its quality and has a close relationship with the quality of the taste. The identification of the quality of rice is usually based on the objective evaluation of various characteristics of rice such as appearance, aroma, taste, viscosity, hardness, and comprehensive administration after the rice is tasted by people. This method is more likely to draw conclusions. This method can't match the accuracy of the identification results of advanced rice starch analyzers.