Abstract: Inulin was used to improve the texture properties and nutritional quality for rice- cakes.Single- factor and orthogonal experiments were used to explore the effect of moisture content, ratio of the two rice flour, as well as appropriate amount of inulin on sensory analysis and texture profile analysis ( TPA) , and the further study was conducted to investigate the correlation between sensory analysis and TPA. The results indicated that the optimal conditions for these four parameters were 57.5%, 3 ∶ 2 ( g / g) and 3%, respectively. It was found that there was a closely correlative relationship between sensory evaluation and TPA indexs including hardness, cohesiveness and chewiness, which suggested that TPA was an effective way to evaluate the quality of inulin rice- cakes.