Sutdy on sensory evaluation and texture anlysis of rice cake produced by different glutinous rice

• 1、College of Food Science, Jiangnan University, JiangSu WuXi 214122
• 2、College of Food Science, Jiangnan University, Wuxi Jiangsu, 214122

Abstract：[Purpose] To explore the texture quality evaluation of rice cake produced by three glutinous rice. [Methods] The three glutinous rice cake stored for 0-7days were analyzed by the method of sensory evaluation and TA-XT2i physical properties tester, respectively. [Results] displayed there were closely correlative relationship between parameters of sensory evaluation and texture analysis. The TPA parameters hardness, adhesiveness and chewiness was significantly related to the composite score of sensory evaluation at the 0.01 level. The correlation coefficients of round glutinous rice cake were -0.979，-0.969，-0.954; the correlation coefficients of blood glutinous rice cake were -0.976，-0.978，-0.963; The correlation coefficients of round glutinous rice cake were -0.983，0.908，-0.973. The hardness, gumminess and chewiness of long glutinous rice cake were highest, followed by a round glutinous rice cake, and the blood glutinous rice cake. [Conclusion] Hardness, adhesiveness and chewiness can be used as the main index of the texture evaluation of glutinous rice cake class. Based on the variables of instrumental measurement, linear regression equations of sensory evaluation were developed.

Keywords： glutinous rice cake sensory assess texture profile analysis