Abstract: The texture characteristic of food refers to the texture and internal structure of food, it reflects people's sensory impression when food is ingested, contacted, chewed and swallowed, which is an important characteristic of food quality. The texture characteristics of cooked rice is an important indicator of quality to evaluate the quality of rice taste. Different types of rice cookers because of their different control methods, cooked rice taste different. In this paper, the influence of hardness, adhesion, elasticity and chewiness on rice taste index under different triggering forces, compressing amounts and testing speeds was investigated. The results show that when the setting of the compression amount is 85%, trigger force is 2N, test speed 60mm/min, rice texture properties of indicators measured results reproducibility is better.

Key words: Texture characteristics, Trigger force, Compression quantity, Test speed