Evaluating Techniques for Rice Grain Quality Using near Infrared Transmission Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A111-A116 ◽  
Author(s):  
Naoto Shimizu ◽  
Jyunji Katsura ◽  
Takashi Yanagisawa ◽  
Bunji Tezuka ◽  
Yasuyuki Maruyama ◽  
...  
Keyword(s):  
Grain Quality ◽  
Near Infrared ◽  
Amylose Content ◽  
Rice Grain ◽  
Whole Grain ◽  
Infrared Transmission ◽  
Reliable Determination ◽  
Rice Quality ◽  
Head Rice ◽  
Apparent Amylose Content

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

scholarly journals Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1575
Author(s):  
Chu-Xin Wang ◽  
Cheng-Chao Zhu ◽  
Chen-Ya Lu ◽  
Yong Yang ◽  
Qian-Feng Li ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Grain Quality ◽  
Profile Analysis ◽  
Amylose Content ◽  
Rice Grain ◽  
Wild Type ◽  
Rice Endosperm ◽  
Rice Mutant ◽  
Apparent Amylose Content ◽  
Quality Profile

Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

scholarly journals Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Plants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 390
Author(s):  
Muhammad Saad Shoaib Khan ◽  
Rasbin Basnet ◽  
Sulaiman Ahmed ◽  
Jinsong Bao ◽  
Qingyao Shu
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Rice Flour ◽  
Eating Quality ◽  
Rice Grain ◽  
Phytic Acid Content ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Cooking And Eating Quality

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

scholarly journals Effects of Cultivar, Nitrogen Rate, and Planting Density on Rice-Grain Quality

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 246 ◽  
Author(s):  
Chanchan Zhou ◽  
Yuancai Huang ◽  
Baoyan Jia ◽  
Yan Wang ◽  
Yun Wang ◽  
...  
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Planting Density ◽  
Eating Quality ◽  
Width Ratio ◽  
Rice Grain ◽  
Apparent Amylose Content ◽  
Length Width ◽  
Cooking And Eating Quality

To achieve superior rice-grain quality, more emphasis has been placed on the genetic diversity of breeding programs, although this improvement could be seriously restricted in the absence of comparable agricultural management practices. Nitrogen (N) application and planting density are two important agronomic practices influencing rice growth, yield, and grain quality. This study investigated the four main aspects of rice-grain quality, namely, milling (brown-rice, milled-rice, and head-rice percentage), appearance (length/width ratio, chalky-kernel percentage, and chalkiness), nutrition (protein content), and cooking and eating quality (apparent amylose content, gel consistency, and pasting viscosities) of two rice cultivars (Shendao 47 and Jingyou 586) under four N rates (0, 140, 180, and 220 kg ha−1), and three planting densities (25 × 104, 16.7 × 104, and 12.5 × 104 hills ha−1) in a field trial from 2015 to 2016. The four main aspects of rice-grain quality were significantly influenced by cultivar. Several aspects were affected by the interactions of N rate and cultivar. No significant interaction between N rate and plating density was detected for all grain-quality parameters. A higher N rate increased the percentages of brown rice and head rice, chalky-kernel percentage, and setback and peak time values, but reduced the length/width ratio, chalkiness, apparent amylose content, gel consistency, and peak-, trough-, and final-viscosity values. These results indicate that the N rate has a beneficial effect on milling and nutritional quality, but a detrimental effect on appearance and cooking and eating quality. Jingyou 586 and Shendao 47 had different responses to planting density in terms of grain quality. Our study indicates that low planting density for Jingyou 586, but a medium one for Shendao 47, is favorable for grain quality.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

scholarly journals A Review on The Physical, Milling Quality and Physicochemical Characteristic of Hipa 6 Jete and Hipa 7

2020 ◽  
Vol 16 (2) ◽  
pp. 25
Author(s):  
Shinta Dewi Ardhiyanti ◽  
Siti Dewi Indrasari
Keyword(s):  
First Generation ◽  
Hybrid Rice ◽  
Amylose Content ◽  
Physicochemical Characteristic ◽  
Physicochemical Characteristics ◽  
Yield Potential ◽  
Physical Quality ◽  
Rice Quality ◽  
Milling Quality ◽  
Head Rice

Up to now the Agriculture Ministry of Republic of Indonesia has released 19 varieties of hybrid rice. Hipa 6 Jete and Hipa 7 varieties are two of them. Hybrid rice is a group of rice plants formed from first generation individuals (F1) derivative of a combination of crossing between certain elders. Hybrid rice superior varieties has a higher yield potential than inbred superior varieties that dominate rice cultivation areas. Rice quality is one of the factors that determine the level of consumer acceptance of a variety. The rice quality is influenced by several factors such as physical quality, cooking quality and taste quality. This paper aims to review the physical quality, milling quality and physical properties of Hipa 6 Jete and Hipa 7. The length of Hipa 6 Jete and Hipa 7 are long and the shape are slender. Based on the head rice and broken rice percentage both Hipa 6 Jete and Hipa 7 are met the medium 2 and 3 quality class (SNI 6128:2015). Based on the physicochemical characteristics both Hipa 6 Jete and Hipa 7 are classified as intermediate amylose content with soft gel consistency and with high intermediate gelatinization temperature. In cooling condition the cooked rice of Hipa 6 Jete and Hipa 7 are soft texture.

scholarly journals Combining ability and heritability of selected rice varieties for grain yield, its components and grain quality characters

Genetika ◽  
2015 ◽  
Vol 47 (2) ◽  
pp. 559-570 ◽  
Author(s):  
Mehrzad Allahgholipour ◽  
Ezatollah Farshdfar ◽  
Babak Rabiei
Keyword(s):  
Grain Yield ◽  
Combining Ability ◽  
Grain Quality ◽  
Amylose Content ◽  
Gelatinization Temperature ◽  
Narrow Sense ◽  
Rice Varieties ◽  
Narrow Sense Heritability ◽  
Head Rice ◽  
Additive Gene

This study was conducted to determine the combining ability and heritability of rice grain yield, its components and some grain quality traits such as amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and head rice recovery (HRR). The study was commenced by crossing the selected rice varieties based on a full diallel mating design. The F1 was harvested at the end of the season. In the following season, the crossed, reciprocal and parental lines were planted in randomly complete block design with three replications. Analysis of variance indicated that genotypes were significantly different for all traits. The diallel analysis by Griffing`s method showed highly significant differences for GCA for number of panicles per plant (PN), amylose content, gelatinization temperature and head rice recovery. Highly significant differences were also observed for both SCA and REC for all evaluated characters. The results showed that the grain yield (GY), number of filled grains (FGN), 100-grain weight (HGW) and GC were controlled by non-additive gene action, while the inheritance of PN, AC, GT and HRR were largely controlled by additive gene effects, although non- additive genetic components and reciprocal effect were also involved, which suggest that a selection process could be done in the early generations. The two improved lines (RI18442-1 and RI18430-46) were found to be good general combiners for GY and FGN, while the best combiners for PN was Tarom Mohali and IR50 and for HGW was RI18430-46. The best combinations for GY were RI18430-46 ? IR50, Tarom Mohali ? RI18447-2 and Daylamani ? RI18430-46. The good hybrids were Tarom Mohali ? IR50, Line23 ? RI18447-2 and Line23 ? Backcross line for AC. Narrow sense heritability showed that the GY and GC had the lowest values while the other traits had either moderate or high heritability, which indicates selection in the early generations could be done to fix the favorable genes. In present study, narrow sense heritability was high for AC and moderate for GT, PN and HRR.

scholarly journals Seed Germination and Grain Quality of Rice as Affected by False Smut Disease

2019 ◽  
Vol 22 (1) ◽  
pp. 1-7
Author(s):  
B Nessa ◽  
SS Dipti ◽  
MU Salam ◽  
AHMM Haque ◽  
JK Biswas ◽  
...  
Keyword(s):  
Seed Germination ◽  
Grain Quality ◽  
Yield Loss ◽  
Seed Quality ◽  
Rice Yield ◽  
Amylose Content ◽  
Future Research ◽  
Head Rice ◽  
False Smut

Rice false smut (RFSm) is a disease of interest globally and in Bangladesh. Its occurrence and spread have drawn attention since 2010 in the country. While many reports are available on the yield loss from the disease, little is known of its effect on grain quality. Besides, there has been no information on how RFSm affects the seed quality with respect to germination. This study attempted evaluation of seed germination and grain quality of rice as affected by false smut disease. Three years’ study provided strong indication of inferior milling outturn and head rice yield in RFSm contaminated seeds. Results further revealed reduced amylose content and increased protein content in the contaminated seeds. Tendency in reduced seed germination, and less cooking time was observed in RFSm contaminated seeds. Future research is suggested to fully understand those causations. Bangladesh Rice j. 2018, 22(1): 1-7

scholarly journals THE TECHNICAL AND ECONOMICAL PERFORMANCE OF THE “ABC” TYPE PADDY DRYER

2016 ◽  
Vol 2 (2) ◽  
pp. 48
Author(s):  
Sutrisno Sutrisno ◽  
M. Wahyudin ◽  
E. Eko Ananto
Keyword(s):  
Moisture Content ◽  
Grain Quality ◽  
Drying Rate ◽  
Wet Season ◽  
Rice Quality ◽  
Sun Drying ◽  
Moisture Contents ◽  
Budget Analysis ◽  
Head Rice ◽  
Economical Performance

Farmers in the villages always face the same problem of how to reduce the moisture content of paddy harvest during harvest and postharvest time, especially in wet season. At the farm level, the grain quality is poor and alternative drying using kerosene fuel is very costly. The objective of this research was to design and evaluate the technical and economical  performance of drying paddy using an equipment known as "ABC" dryer.  The dryer uses paddy husk as fuel. The research was conducted at Research Institute for Rice over three years (1993/94-1995/96). The result showed that the "ABC" type dryer could reduce the moisture content of 5 tons wet paddy from 22.25% to 15.03% in 9 hours or an average drying rate of 1.05% moisture content per hour, with drying cost of Rp 18<br />kg-1. Reducing the moisture content further to 11.83% needed 16 hours or average drying rate 0.82% hour-1, with drying cost almost doubled (Rp 32 kg-1). These costs are far below that of kerosene drying, i.e., Rp 30 kg-1 and Rp 60 kg-1 to reach moisture content of 15.03% and 11.83%, respectively. Budget analysis showed that the B/C ratio were 1.57 and 1.84 and the IRR are above 41.26% and 47.42% to reach moisture contents<br />of 15.03% and 11.83%, respectively. The break even points of "ABC" dryer were 130 and 60 tons, respectively. The milling test showed that the milling rice from the "ABC" dryer had better recovery (milling rendement) and rice quality (head rice) was higher than that of from sun-drying.

scholarly journals The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice

2020 ◽  
Vol 11 (2) ◽  
pp. 239
Author(s):  
Bo Peng ◽  
Ke-Xin Jin ◽  
Dian-Ya Luo ◽  
Xia-Yu Tian ◽  
Yan-Fang Sun ◽  
...  
Keyword(s):  
Grain Quality ◽  
Decisive Role ◽  
Mineral Elements ◽  
Rice Grain ◽  
Quality Traits ◽  
Rice Quality ◽  
New Varieties ◽  
Physical And Chemical ◽  
The Relationship

Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great theoretical significance and potential application value for the continuous improvement of rice quality in the future. Therefore, this paper reviewed the effects of starch, protein, lipid and mineral elements in grain of rice and also on quality of trait in rice. It is also discussed the relationship between these nutrients and rice grain quality traits. All of those will provide important information for the quality of grain improvement and breeding of new varieties with high quality in rice.

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