Investigation on the Palatability Characteristics of 10 Rice Varieties(Combinations)

[Objective] The purpose was to study the relationships among the amylose content,protein content and RVA viscosity characters of rice and its palatability characteristics.[Method] With 10 rice varieties(combinations) generalized in Tianjin Municipality as materials,their palatability characteristics were studied through determining and analyzing their amylose contents,protein contents,RVA viscosity characters and palatability values.[Result] The amylose contents of tested rice showed extremely significantly negative correlation with their peak viscosities and breakdown values and significantly positive correlation with their setback values,their correlation coefficients were-0.826 and-0.861 and 0.896 respectively.The protein contents of tested rice only showed significantly negative correlation with their setback values and their correlation coefficient was-0.659.It was concluded preliminarily that the palatability of Jinchuan1,Yanfeng47,DB16 and E28 was better.The determination results by rice taste meter showed that the palatability value of Jinchuan1 was highest and that of JinyuanD1 was lowest;the palatability of Jinchuan1,DB14,E28 and DB16 was better and that of the other 6 rice varieties was a little worse.[Conclusion] This study supplied theoretical basis for improving rice varieties and breeding the varieties with good palatability.