Abstract

To study the correlations between RVA (Rapid Visco Analyzer) profile properties and the main qualities of indica hybrid rice, a set of 104 different amylose content (AC) indica hybrid rice combinations was grown at Chang'an experimental station of Hunan Agricultural University, Hunan province, China during May to October 2011. The results indicated that the correlations between RVA profile properties with appearance quality and cooking quality were close. The grain length and grain length/width were positively correlated with final viscosity, setback viscosity, peak time, consistency viscosity, respectively (P<0.01) but negatively with peak viscosity and breakdown viscosity, respectively (P<0.01). Translucency had significant positive correlations with peak viscosity and breakdown viscosity, respectively (P<0.01) but negative correlation with setback viscosity, peak time (P<0.01) and consistency viscosity (P<0.05). The amylose content, alkali-spreading value and protein content were negatively correlated with peak viscosity, breakdown viscosity, respectively, but positively correlated with setback viscosity and peak time, respectively (P<0.01), but the gel consistency was vice versa. RVA profile properties can reflect the good or bad of rice quality. Varieties with different AC had different RVA profile properties, when AC was higher, setback viscosity, peak time and consistency consistency were higher, while peak viscosity and breakdown viscosity were lower. The AC in different rice varieties with different AC levels had obviously different correlations with each indicator of RVA properties. The hybrid rice combinations with different AC were categorized first based on their AC level before analyzing the correlations between AC and RVA profile properties. RVA profile properties can reflect the differences in cooking quality among hybrid rice combinations with similar amylose content from low-mid-level (15%=AC≤17%) to mid-level (17%≤AC≤22%).