Abstract: The texture of rice made by electric cooker was analyzed and determined by the method of total texture. By comparing and analyzing the texture properties of rice at different positions in the rice cooker, it is found that there are some differences in texture properties of rice at different positions in the rice cooker. Through will break up after the rice quality and structure parameters as the test value of different positions inside the pot rice quality and structure parameters of the single sample t-test analysis, found that the different position of rice of hardness, elasticity, viscosity, chew, gumminess, adhesiveness and other indicators measurement after their respective average and break up there was no significant difference between the results of these indicators. The uniformity index δ and whole index μ of texture parameters were introduced to improve the scientific evaluation of the taste of cooked rice in rice cookers. It provides reference for the establishment of taste evaluation system of rice cooked by electric cooker.

Key words: TPA, Taste evaluation, Electric rice cooker, Statistics