Rice Starch Analyzer Advantages of Rice Quality
The taste of the same variety may differ greatly depending on the age, sex, region, etc. of the taster; the fact that too many tasting varieties or too much tasting frequency will reduce the correctness of the results. The taste evaluation of a set of trials often takes weeks or even months. Therefore, it is necessary to seek a method of estimating the taste of rice by measuring the composition of rice.
Rice gelatinization characteristics (highest viscosity, lowest viscosity, alkali collapse, gelatinization temperature, etc.) have a high correlation with taste, and is a traditional method for measuring rice quality. However, testing 1 sample requires 40 g of sample and 100 minutes of time. The amount of rice starch analyzer test sample only 4, time 19min, and available supporting software analysis of mapping, comparison and so on. The quality characteristics of japonica rice were measured using the rice starch analyzer equipment described above to explore the correlations.
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