Analysis and Comparison of Edible Quality of Rice Porridge of Different Varieties

To identify suitable rice varieties for porridge preparation, seven different rice cultivars were selected for physicochemical characterization. Starch was isolated from each variety to analyze its amylose content, molecular weight distribution, and pasting properties. The cooking characteristics, textural properties, and eating quality of the prepared porridge were evaluated to establish correlations between rice starch properties and porridge quality. The results revealed significant differences (PPPP<0.05). In conclusion, starch molecular weight distribution and pasting properties can serve as effective indicators for evaluating porridge quality. 'Sui-Japonica 101' and 'Long-Japonica 31' were identified as promising varieties for porridge preparation, providing a theoretical basis for rice breeding selection.