Using 13 kinds of rice samples as materials, a texture analyzer was used to measure 9 texture indicators of rice: hardness, viscosity, adhesion, elasticity, recovery energy, recovery deformation, final load, hardness energy, and stiffness; rice water absorption was measured using a cooking method. The relationship between rice texture quality index and cooking quality index was analyzed and studied using cooking indexes such as rate, expansion volume, iodine blue value of rice soup, and dry matter of rice soup. The research results show that: the elasticity of rice has a significant positive correlation with expansion rate and iodine blue value, the correlation coefficients of japonica rice are 0.853, 0.774, and the indica rice are 0.827, 0.816; the viscosity and water absorption rate have a significant positive correlation, the correlation coefficients are 0.971, 0.971, Indica rice is 0.824; there is also a significant correlation between stickiness and rice soup dry matter. The correlation coefficient for japonica rice is 0.788 and that for indica rice is 0.829; there is no significant correlation between recovery energy, recovery deformation and other indicators and cooking quality indicators; hardness, viscosity, stickiness can be used , elasticity to evaluate the eating quality of rice

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Original research was done by Zhan Xumei, Zheng Tiesong, Tao Jinhong

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