A Simple and Low-Cost Method to Classify Amylose Content of Rice Using a Standard Color Chart

Avaro, Michael Ronoubigouwa Ambouroue; Tong, Ly; Yoshida, Tomohiko

doi:10.1626/pps.12.97

Cited by 14 publications

(4 citation statements)

References 6 publications

(3 reference statements)

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“…The assay of choice for cereal chemists is iodine colorimetry, which depends upon the intensity of the color reaction of the resulting iodine-amylose complex. Efforts to improve this colorimetric approach focused on (i) increasing throughput and ease of measurement by using autosamplers (Juliano, 1992), color charts (Avaro, Tong, & Yoshida, 2009), and 96-well plates (Kaufman et al, 2015); and on (ii) reducing the interaction between iodine and amylopectin, the highly branched homoglucan polymer that is also present in rice starch (Juliano et al, 2012). In attempts to avoid issues related to varying results caused by variations in methods, scientists have conducted international efforts (Fitzgerald et al, 2009) to devise a standard method for measuring AC.…”

Section: Rice Quality As Measured and Defined By Food Technologistsmentioning

confidence: 99%

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Custodio

Cuevas

Ynion

et al. 2019

Trends in Food Science & Technology

195

141

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BackgroundQuality is a powerful engine in rice value chain upgrading. However, there is no consensus on how “rice quality” should be defined and measured in the rice sector.Scope and approachWe adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders in rice value chains in Southeast and South Asia; (ii) measured and defined by food technologists; and (iii) predicted through genetics.Key findings and conclusionsConsumers are heterogeneous with respect to their perceived differentiation of rice quality among regions, countries, cities, and urbanization levels. Premium quality is defined by nutritional benefits, softness and aroma in Southeast Asia, and by the physical appearance of the grains (uniformity, whiteness, slenderness), satiety, and aroma in South Asia. These trends are found to be consistent with industry perceptions and have important implications for regional and national breeding programs in terms of tailoring germplasm to regions and rice varieties to specific local market segments. Because rice is traded internationally, there is a need to standardize definitions of rice quality. However, food technologists have not reached unanimity on quality classes and measurement; routine indicators need to be complemented by descriptive profiles elicited through sensory evaluation panels. Finally, because rice quality is controlled by multiple interacting genes expressed through environmental conditions, predicting grain quality requires associating genetic information with grain quality phenotypes in different environments.

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Section: Rice Quality As Measured and Defined By Food Technologistsmentioning

confidence: 99%

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Custodio

Cuevas

Ynion

et al. 2019

Trends in Food Science & Technology

195

141

View full text Add to dashboard Cite

show abstract

“…Menurut Jading et al 2011 Kadar amilosa dari bahan baku dalam pembuatan beras analog menjadi penting karena berpengaruh pada sifat dari beras dan nasi yang dihasilkan seperti tingkat kepulenan nasi dan juga sifat fungsional dari nasi tersebut. Selain itu kandungan amilosa pada beras akan mempengaruhi pengolahan beras, pemanfaatan dan mutu dari beras tersebut, terutama mutu dalam penerimaan konsumen (Avaro et al 2009). Kadar amilosa yang tinggi biasanya menghasilkan nasi yang lebih kering dan pera dan merupakan penentu proses pemasakan serta tingkat penerimaan konsumen (Qi et al 2010).…”

Section: Hasil Dan Pembahasan Karakteristik Kimia Bahan Bakuunclassified

Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih

Noviasari

Kusnandar

Budijanto

2013

jtip

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White corn can be utilized as a source of non-rice carbohydrate in the manufacture of rice analogues. The rice analogues with rice-like characteristics were produced by an extrusion technique. The aim of this research was to develop rice analogues from white corn and to evaluate their physicochemical and sensory properties. The study was conducted in several stages, i.e. preparation, formulation, and physicochemical and sensory properties evaluation. The physicochemical properties of rice analogues evaluated included proximate nutritional composition, dietary fiber concentration, cooking time, water loss rate, color, and whiteness percentage, while their sensory preferences were evaluated using hedonic scale test. The rice analogues made of Pulut Harapan and Lokal Purbalingga corns (4.34:65.66%) added with 30% sago starch, was found to be the most preferred.

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“…Following this, a calorimetric assay was performed by taking the absorbance at 620 nm in the spectrophotometer (BioRad, USA). The amylose content was calculated based on the standard graph, amylose content (%)=0.682136+47.5978×Abs620 (Avaro et al ., 2009). The amylopectin content was calculated by subtracting percent amylose content from percent total starch content.…”

Section: Resultsmentioning

confidence: 99%

A zinc finger transcriptional repressor ZOS5-09 regulates rice grain size, starch and protein biosynthesis

Jaiswal,

Qasim,

Mahto

et al. 2024

Preprint

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Grain size is one of the key determinants of grain yield. Transcription factors form an important class of regulatory proteins that play crucial roles in regulating developmental responses. Our study focuses on a novel seed-preferential C2H2 zinc finger transcription factor, ZOS5-09 (LOC_Os05g38600) that plays an important role in regulating grain-related traits in rice. Rice plants with ZOS5-09 promoter::GUS construct showed its high expression in rice endosperm. In planta reporter effector assays and localization studies showed that ZOS5-09 is a nuclear-localized transcriptional repressor. It has a C-terminal NoRS (nucleolar retention signal). Ectopic and seed-preferential overexpression of ZOS5-09 resulted in lethality. Seed-preferential overexpression without NoRS was detrimental to grain filling. Rice plants with knock-down or CRISPR based knock-out of ZOS5-09 displayed reduced grain length and weight but increased grain width. Plant height, second leaf width, and panicle number were reduced and second leaf length were increased. The change in grain size was due to lower cell proliferation and increased cell size in the transverse direction due to down regulation of cell cycle related genes and increased expression of expansins. Decreased expression of ZOS5-09 also resulted in reduced total starch and protein content and higher endosperm chalkiness, thus, negatively affecting grain quality. ZOS5-09 directly regulated a seed storage protein encoding gene, GLU6 by binding to the zinc finger binding site in its promoter. It acted as a repressor by promoting deacetylation upon interaction with a histone deacetylase. In summary, our results indicate that optimum expression of ZOS5-09 is essential for proper rice grain development. Our study highlights the role of a transcriptional repressor in regulating rice grain traits and improves our understanding of the transcriptional regulatory networks affecting grain size.

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A Simple and Low-Cost Method to Classify Amylose Content of Rice Using a Standard Color Chart

Cited by 14 publications

References 6 publications

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih

A zinc finger transcriptional repressor ZOS5-09 regulates rice grain size, starch and protein biosynthesis

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