Cooking Quality and Textural Characteristics of Coix Seed during Storage

The aim of the study was to explore the cooking quality and textural characteristics of coix seed during storage for one year(storage temperature 25 ℃,relative humidity 40%)with the Guizhou Xingren coix seed as experimental material. The results indicated that,hardness,compression work,gumminess and chewiness of coix seed changed significantly with the extension of storage time. And each of these characteristics was initially increased,and then decreased. The springiness,resilience and cohesiveness of coix seed changed little during storage,and showed no definite trend. The heating water absorption capacity,water absorption capacity,and light transmittance ratio of coix seed showed an upward trend during storage,whereas the iodine blue value and pH decreased as the storage period was lengthened. Correlational analysis between the texture characteristics and cooking indexes of coix seed showed that the partial textural characteristics of coix seed were closely related to cooking quality,which indicated the decreasing in cooking quality and storage resistance of coix seed with the lengthened of storage time. Thus,some textural characteristics(hardness,compression work,gumminess and chewiness)and cooking indexes would be suitable indicators for evaluation of the quality of coix seed.