Construction of Quality Index System and Screening of Characteristic Index of Rice for Different Uses
Taking rice as the object of study, this study systematized quality evaluation indicators, assessment methods, and their foundations, constructing a rice quality indicator system tailored to different uses. It explored the quality variances among rice from different premier production regions and pr...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020021 |
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| Summary: | Taking rice as the object of study, this study systematized quality evaluation indicators, assessment methods, and their foundations, constructing a rice quality indicator system tailored to different uses. It explored the quality variances among rice from different premier production regions and primary cultivars, identifying distinctive quality indicators for rice suited to specific uses, with the goal of standardizing the quality assessment of rice. The Delphi and G1 methods were applied to distill key quality indicators from a broader set, culminating in the development of a structured quality indicator system. The study assessed the differences in essential quality indicator components across 262 rice samples. Techniques such as correlation analysis, principal component analysis, and multiple linear regression analysis were utilized to pinpoint characteristic quality indicators tailored to the intended use of the rice. The results showed that the dominant producing areas of rice for edible commercial rice were the rice dominant areas in northeast China (Liaoning, Jilin) and the rice dominant areas in the Yangtze River basin (Jiangsu), high quality varietiesare, Shennong 511, Jijing 816, Nanjing 46, and the characteristicquality indicators were food taste value, protein, smell. The dominant producing areas of rice for rice noodles processing were the southeast coastal areas (Guangdong, Guangxi, Zhejiang) and the Yangtze River basin (Hunan), high-quality varieties were Zhongzao 39, Xiangzao Xian 45, Zhengui, and Chunliangyou 61, and the characteristic quality indexes were the peak viscosity, final viscosity, protein content and amylose content. The dominant producing areas of rice for fermentation products were the southeast coastal areas (Zhejiang) and the Yangtze River basin (Jiangxi, Hunan), high-quality varieties were Zhongzao 39, Zhongzao 33, and Xiangzao Xian 45, and the characteristic quality indexes were the amylose content, saccharification property and reducing sugar content. The results of this study provide a theoretical basis and scientific basis for the quality evaluation of rice for different purposes. |
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| ISSN: | 1002-0306 |