Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China

Abstract

Rice noodles are one of southern people’s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relationship between the quality of the rice and the quality of the fresh wet rice noodles, this study to compare the 12 hybrid rice varieties as raw materials analyzed the differences in the cooking quality, texture index, and sensory score of fresh wet rice noodles using the principal component analysis, membership function, and cluster analysis. The results showed that the quality of fresh wet rice noodles prepared from different hybrid rice materials differed significantly. The fresh wet rice noodles made from Liangyou 5836 are of good quality, and they are mainly characterized by a low rate of broken noodles and spit pulp value, high rice noodle hardness, good rice noodle elasticity, strong rice noodle chewiness, and low adhesiveness. Moreover, its sensory evaluation is also better than that of other varieties. The comprehensive evaluation of 12 hybrid rice varieties by subordinate function analysis also showed that Liangyou 5836 was the best. In addition, through principal component analysis and gray analysis, it was found that 14 related indicators of rice quality and fresh wet rice noodle quality were concentrated into four categories, among which gel consistency best reflects the quality of rice and fresh wet rice noodles. Through comprehensive analysis, it was found that an amylose content of about 22% and a gel consistency of less than 40 mm can be used as core indicators to screen varieties suitable for making rice noodles. This study is of great significance for the selection of hybrid rice for both rice quality and fresh wet rice noodle quality.