scholarly journals Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

2016 ◽  
Vol 80 (12) ◽  
pp. 2437-2449 ◽  
Author(s):  
Sumiko Nakamura ◽  
Jing Cui ◽  
Xin Zhang ◽  
Fan Yang ◽  
Ximing Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Eating Quality ◽  
Rice Cultivars

scholarly journals Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 616
Author(s):  
Yajie Hu ◽  
Shumin Cong ◽  
Hongcheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Fertilizer ◽  
Grain Quality ◽  
Amylose Content ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Relative Crystallinity ◽  
Cooked Rice ◽  
Peak Intensity

In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were grown in a field, with or without nitrogen fertilizer (WN). The relationships between the amylose content, starch physicochemical properties and eating quality were also examined. Compared with WN, nitrogen fertilizer (NF) significantly increased the grain yield but markedly decreased the grain weight. In addition, the processing quality tended to improve, but the appearance quality and eating quality deteriorated under NF application. The grain yield was similar between NAC and LAC cultivars. However, the grain quality and starch physicochemical properties were significantly different between NAC and LAC cultivars. The palatability of the cooked rice was significantly higher in the LAC than in NAC cultivar, which was due to its lower amylose content, protein content, hardness, and retrogradation enthalpy and degree, and its higher stickiness, peak viscosity, breakdown, relative crystallinity and peak intensity. The amylose content and protein content were significantly negatively correlated with the palatability. The amylose content was significantly positively correlated with the final viscosity and setback, and was significantly negatively correlated with the relative crystallinity, peak intensity, gelatinization enthalpy and breakdown. Palatability was significantly positively correlated with peak viscosity, breakdown and peak intensity, and was significantly negatively correlated with the final viscosity, setback, and retrogradation enthalpy and degree. Therefore, the selection of a low amylose content japonica rice cultivar grown without nitrogen fertilizer can reduce the amylose and protein contents, as well as improving the pasting properties, starch retrogradation properties and eating quality of the cooked rice.

scholarly journals Mapping of QTLs for eating quality and physicochemical properties of the japonica rice ‘Koshihikari’

2008 ◽  
Vol 58 (4) ◽  
pp. 427-435 ◽  
Author(s):  
Takuya Wada ◽  
Takefumi Ogata ◽  
Masao Tsubone ◽  
Yosuke Uchimura ◽  
Yuji Matsue
Keyword(s):  
Physicochemical Properties ◽  
Eating Quality ◽  
Japonica Rice

scholarly journals Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt

2019 ◽  
Vol 11 (2) ◽  
pp. 174-186
Author(s):  
Charles Bristone ◽  
Mamudu Halidu Badau ◽  
Joseph Uchechi Igwebuike ◽  
Nahemiah Danbaba
Keyword(s):  
Physicochemical Properties ◽  
Raw Materials ◽  
Amylose Content ◽  
Infant Food ◽  
Manufacturing Cost ◽  
Rice Cultivars ◽  
Net Profit ◽  
Sorghum Malt ◽  
Natural Milk ◽  
Bank Saving

The broken fractions of rice cultivars improved for yield, grain quality, amylose content and tolerance to common production constraints consisting of FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The rice cultivars, Sorghum malt and soybean were processed. Evaluation of the physicochemical properties of these new African rice cultivars together with their products yield and utilization (value addition) were the main objective of this study. The experimental design for these infant food formulations (5x2x2 factorial design) consisted of those 5 rice cultivars, sorghum malt (0, 5%) and soybeans flour (0, 30%). These formulations together with the raw materials were evaluated for their physicochemical properties. Manufacturing cost of formulations with ratios of rice to soybeans 70:30 with malt were selected and quantified. Results of particle size distributions showed significant (p < 0.05) difference. However, 98.38 and 94.90% of raw materials and blends respectively, successfully passed through 600 µm sieve aperture. Mesh 300 and 180 µm were found to retain the highest percentage particles. Functional properties of raw materials and blends were within the recommended range. More importantly, pH values of blends were comparable to infants’ natural milk drinks. Proximate composition of raw materials and blends contain 4.14 to 9.59% moisture, 0.37 to 5.12% ash, 8.25 to 45.35% protein, 0.41 to 20.00% fat and 26.54 to 82.59% carbohydrate. Blends fiber and energy ranged from 1.27 to 4.33 and 362.95 to 388.71 Kcal (1541.92 to 1643.04 KJ) respectively. Formulations with ratios of rice to soybeans 70:30 with malt and those of rice 100% alone with malt were observed suitable as follow-on formulae and for infant(s) with critical protein related ailments, respectively. Net profit generated is more significant than interest rate that could have been obtained from bank saving system

scholarly journals Comparative metabolomics analysis reveals the variations of eating quality among three high-quality rice cultivars

2020 ◽  
Vol 40 (12) ◽  
Author(s):  
Rong Gong ◽  
Daoqiang Huang ◽  
Yibo Chen ◽  
Hong Li ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Molecular Basis ◽  
Eating Quality ◽  
Rice Breeding ◽  
Rice Cultivars ◽  
High Quality ◽  
Forming Mechanism ◽  
Close Relationship ◽  
Comparative Metabolomics ◽  
Metabolomics Analysis ◽  
Desirable Trait

AbstractGood eating quality is a highly desirable trait of rice which determines its commercial value and market share. However, the molecular basis of this trait remains largely unknown. Here, three high-quality conventional rice cultivars, including two superior eating quality cultivars Meixiangzhan-2 (MXZ) and Xiangyaxiangzhan (XYXZ), and one ordinary eating quality cultivar Huanghuazhan (HHZ), were analyzed by comparative metabolomics to identify the inherent mechanism for the formation of superior eating quality. The results showed 58.8% of common differential substances between MXZ vs HHZ and XYXZ vs HHZ were enriched in MXZ and XYXZ, whereas 39.2% of them were prominently decreased compared with HHZ, mainly including amino acids, carbohydrates, lipids, phenolamides, and flavonoids, which may be the primary factors leading to the differences of taste and flavor among these three cultivars. We also found that lysine derivatives and fatty acids may have a close relationship with taste. These results above provide important insights into the taste-forming mechanism of rice and will be beneficial for superior eating quality rice breeding.

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