scholarly journals Consumer preference and the technological, cooking and nutritional quality of carioca beans

2019 ◽  
Vol 40 (2) ◽  
pp. 651
Author(s):  
Nerinéia Dalfollo Ribeiro ◽  
Cleiton Renato Casagrande ◽  
Henrique Caletti Mezzomo ◽  
Greice Rosana Kläsener ◽  
Skarlet De Marco Steckling
Keyword(s):  
Consumer Choice ◽  
Nutritional Quality ◽  
Grain Quality ◽  
Selection Index ◽  
Consumer Preference ◽  
Visual Quality ◽  
Consumer Acceptability ◽  
Quality Traits ◽  
High Concentrations

Carioca beans will achieve better consumer acceptability if they exhibit high grain quality. The objectives of this work were to identify the visual quality traits that determine consumer choice of carioca beans; to evaluate whether the commercial brands of carioca beans present differences in their technological, cooking and nutritional quality traits; and to select the best commercial brand of carioca beans according to these traits using a selection index. For this purpose, six different commercial brands of carioca beans were evaluated with respect to consumer preference and their grain physicochemical traits. The visual quality traits, colour and grain size, defined the consumer choice of carioca beans. The commercial brands of carioca beans presented differences regarding their technological, cooking and nutritional quality traits. Brand 4 had lighter colour grains (L* = 53.33), a slightly red shade (a* = 6.20), medium-sized beans (27.52 g), an elliptical shape, a semi-full flatness, and a fast cooking time (15 min and 25 s). The brand 4 showed high concentrations of protein, potassium, phosphorus, calcium, zinc and copper, and this sample was the preference of 51.92% of the survey participants. The best commercial brand of carioca beans selected by the selection index was brand 4 for its technological, cooking and nutritional quality traits.

scholarly journals Consumer preference and the technological and nutritional quality of different bean colours

2019 ◽  
Vol 42 ◽  
pp. e43689
Author(s):  
Greice Rosana Kläsener ◽  
Nerinéia Dalfollo Ribeiro ◽  
Cleiton Renato Casagrande ◽  
Fernanda Daltrozo Arns
Keyword(s):  
Consumer Choice ◽  
Nutritional Quality ◽  
Potassium Concentration ◽  
Consumer Preference ◽  
Black Beans ◽  
Calcium Magnesium ◽  
High Concentrations ◽  
Consumption Habit ◽  
Grain Colour

Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.

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.

Effects of short-term heat stress at booting stage on rice-grain quality

2019 ◽  
Vol 70 (6) ◽  
pp. 486 ◽  
Author(s):  
Fengxian Zhen ◽  
Wei Wang ◽  
Haoyu Wang ◽  
Junjie Zhou ◽  
Bing Liu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Quality Traits ◽  
Short Term ◽  
Booting Stage ◽  
Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

scholarly journals Quality of Rice Grain is Influenced by Organic and Inorganic Sources of Nutrients and Antioxidant Application

2016 ◽  
Vol 49 (4) ◽  
pp. 57-68 ◽  
Author(s):  
A.S. Gharieb ◽  
T.F. Metwally ◽  
S.H. Abou-Khadrah ◽  
A.A. Glela ◽  
A. El Sabagh
Keyword(s):  
Grain Quality ◽  
Foliar Application ◽  
Rice Variety ◽  
Rice Grain ◽  
Quality Traits ◽  
Chemical Fertilizers ◽  
Rice Quality ◽  
The Cost ◽  
Organic And Inorganic Fertilizers

Abstract The present research was conducted to study the influence of organic and inorganic sources of nutrients as well as antioxidant on rice quality. The experiment was designed in split-split plots with four replications, where main plots were assigned to nitrogen (0, 55, 110 and 165 kg N ha−1) and sub plots were allocated to compost (0, 3.5 and 7 tons ha−1), while the sub-sub plots were assigned to ascobien (control, spraying with ascobien in two times at 15 and 30 days after transplanting (DAT), spraying with ascobien three times at 15, 30 and 45 DAT). The result indicated that grain quality traits were significantly influenced by the organic and inorganic fertilizers, and ascobien. The percentage of hulling, milling and amylose were positively and significantly influenced by nitrogen, organic and antioxidants application. Most of studied characters produced the highest values with the organic fertilize were combined with nitrogen and antioxidants. Application of 110 kg N ha−1, 7 t ha−1 compost and two or three spraying of ascobien, 110 kg N ha−1 or 3.5 t ha−1 compost and three times spraying and 55 kg N ha−1, 7 t ha−1 compost and two times spraying could be recommended for optimum grain quality of Sakha106 rice variety. It can be concluded that compost along with the foliar application of ascobien can be saved from 50 to110 kg N ha−1, without reducing grain quality. It can be the key to reduce the need for chemical fertilizers and decrease the cost of production with keeping healthy soil.

scholarly journals Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Environment Interaction ◽  
Quality Traits ◽  
Wheat Genotypes ◽  
Significant Difference ◽  
Wide Adaptation ◽  
New Varieties

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, E and GxE made almost similar contribution to most of the quality traits (WG, DG and GI), although the contribution of the environment was a little higher. Hardness index was determined mainly by the genotype (69.3%). The contribution of GxE was higher than that of genotype in all quality traits except in HDI and GI, again indicating the important role of GxE in the determination of wheat quality traits. Genotype ETBW9045 and ETBW8065 gave the best value of protein in the favorable means (15.05% and 14.75%) respectively. The Hidase had the highest value of wet gluten (58.2%) and dry gluten (24.38%) in average for all investigated locations (58.2%). GGE biplot declared ETBW9045 (#10) and ETBW8065 (#6) genotypes as stable in all quality. These two genotypes ETBW9045 (#10) and ETBW8065 (#6) are recommended for wide adaptation and for crossing. This study demonstrates success in wheat breeding for improved quality in bread wheat. The study also provides information on the combined stability of improved quality of the nationally important bread wheat genotypes. Therefore, the results of this study could be valuable for national bread wheat breeding programs to develop new varieties with high stable grain quality.

scholarly journals Understanding of Gene Action for Nutritional Traits in Elite Rice (Oryza sativa L.) Crosses

2021 ◽  
Author(s):  
N. Lingaiah ◽  
Surender Raju ◽  
N. Sarla ◽  
K. Radhika ◽  
V. Venkanna ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Zinc Concentration ◽  
Gene Action ◽  
Oryza Sativa L ◽  
Iron Concentration ◽  
High Yield ◽  
High Quality ◽  
Selection Strategies

Background: The nature of inheritance and type of gene action governing nutritional traits are complex, hence a better understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining high quality with high yield. The present investigation was carried out to understand the gene action and inheritance of yield and nutritional quality traits in rice. Methods: Crosses were effected with ten parents in diallel fashion without reciprocals during kharif, 2014, in the next rabi 2014-15 itself, all the 45 F1s without reciprocals along with parents and two check varieties were grown for producing sufficient F2 seed. The data obtained from F1s and parents were analysed as per Method II (F1s + parents) and Model - I (fixed effect) of Griffing (1956) for combining ability. Result: In the present study, cross combinations viz., WGL-32100 x DRR Dhan-40, Ramappa x RP-Bio-5478-176 for intermediate amylose, WGL-32100 x Ramappa for high protein content, MTU 1010 x RP-Bio-5478-166, WGL-32100 x RP-Bio-5478-166 for iron concentration and RP-Bio-5478-166 x DRR Dhan-40, for zinc concentration were identified as the top ranking ones for further advancement.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special Issue) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

scholarly journals Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

Rice ◽  
2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Seul-Gi Park ◽  
Hyun-Su Park ◽  
Man-Kee Baek ◽  
Jong-Min Jeong ◽  
Young-Chan Cho ◽  
...  
Keyword(s):  
Grain Quality ◽  
Consumer Preferences ◽  
Rice Variety ◽  
Market Price ◽  
Consumer Preference ◽  
Chromosome 9 ◽  
Eating Quality ◽  
Rice Grain ◽  
Cooked Rice

Abstract Background Rice is one of the few cereals consumed as a whole grain, and therefore the appearance of the final milled product, both before and after cooking, strongly influences the consumer’s perception of product quality. Matching consumer preference for rice grain quality is a key component of rice variety development programs, as the quality drives demand, which in turn drives variety adoption, market price, and profitability. The quality of cooked rice is normally evaluated indirectly, through measurement of key elements driving quality as well as more directly by sensory evaluation, but remains a complex trait conditioned by the genetic complexity of factors driving quality, changes wrought by environment, and the complexity of consumer preferences. Result In this study, we evaluated 17 traits, including the taste value obtained by glossiness of cooked rice (TV), to explain rice eating quality by statistical methods and identified QTLs associated with TV. To explain the correlation among traits, exploratory factor analysis was performed for 2 years. The overall eating quality (OE) was correlated with TV and protein content loading at the same factor (PA1) in 2017, and there was a relationship between the OE (PA1) and the TV (PA2) in 2018 (PA1:PA2, r = 0.3). In QTL analysis using 174 RILs, three QTLs for TV derived from Wandoaengmi6 were detected on chromosomes 4, 6, and 9. The QTL qTV9 delimited within Id9007180 and 9,851,330 on chromosome 9 was detected in both years, explaining approximately 17% of the variation, on average. Through the use of fine mapping, qTV9 was delimited to an approximately 34-Kbp segment flanked by the DNA markers CTV9_9 and CTV9_13, and nine ORFs were listed in the target region as candidate genes associated with TV. In the evaluation of qTV9’s effect on OE, the lines with qTV9 showed a significant increase in correlation coefficiency compared to the negative lines. These data will apply to functional analysis on the glossiness and the MAS breeding program to improve the eating quality of japonica as a donor line. Conclusion In this paper we report a number of QTL associated with changes in glossiness of cooked rice, and these may have utility in the development of MAS in breeding programs with a specific focus on cooked grain quality.

Sign in / Sign up

Export Citation Format

Share Document