Comparison of Properties Affecting the Palatability of 33 Commercial Brands of Rice

Journal of Food Quality

Jeong

2015

Physicochemical properties and consumer evaluation of frozen-cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r = −0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r = −0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen-cooked rice. There were two positive instrumental indicators -ratio of cracked kernel and stickiness -and two negative onesbreakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozencooked rice. PRACTICAL APPLICATIONSThere were many mechanical indicators in determining the quality of raw rice and cooked rice. However, there was no study that indicates that mechanical indicators are the key factors representing consumer acceptance of frozen-cooked rice in the overall aspects of these indicators. Four mechanical indicators -ratio of cracked kernel, stickiness, hardness and breakdown of rapid viscosity analysis -showed higher influence on the consumer acceptance of frozen-cooked rice. Applying these indicators would reduce the amount of cultivar screening efforts to select proper rice varieties for frozen-cooked rice processing.

Section: Resultsmentioning

confidence: 99%

“…; Kim et al . 2012a,b). The rating trend of eating quality was not related to TTV, which is another instrumental measurement of rice eating quality ( r = −0.018).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

Kwak

Journal of Food Quality

Jeong

2015

“…Thirty grams of milled rice samples were cooked for 30 min and cooled down for 25 min using a cooler. Ten grams of cooked milled rice were placed on an experimental plate and used for investigating cooking taste characteristics by a full cup method [ 28 ]. Each experiment was conducted in three replicates.…”

Section: Methodsmentioning

confidence: 99%

Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice

et al. 2022

Genes

Brown rice is composed of rice bran, pericarp, seed coat, and aleurone layers, and the rice bran layer contains a large number of substances useful for the human body, such as dietary fiber, α-tocopherol, α-tocotrienol, and vitamins. However, more than 90% of these substances are removed when polished, and white rice has the disadvantage of losing food-related ingredients, such as umami-related amino acids, when compared to the unpolished group. In this study, we tried to develop new breeding lines with a thinner seed coat and aleurone layer to provide high eating quality with softer chewing characteristics and processability in rice grain. We detected an SNP for foreground selection for the backcross population by comparing genome sequences between Samgwang and Seolgaeng and developed high eating quality brown rice breeding lines by applying marker-assisted backcrossing (MABC) breeding programs to backcross populations between Samgwang and Seolgaeng using KASP markers. SNP markers for foreground selection were identified to improve eating and processability through SNP mapping of Samgwang and Seolgaeng with SSIIa as a target gene in this study. Line selection according to genotype of KASP markers was successful in BC1F1 and BC2F1 generations, with the recurrent parent genome recovery ratio ranging from 91.22% to 98.65%. In BC2F1 seeds of the selected lines, thickness of the aleurone layer was found to range from 13.82 to 21.67 μm, which is much thinner than the 30.91 μm of the wild type, suggesting that selection by MABc could be used as an additional breeding material for the development of highly processed rice varieties. These lines will be useful to develop new brown rice varieties with softer chewing characteristics and processability in rice grain.

“…Milled rice samples (30 g) were cooked for 30 min and cooled for 25 min using a cooler. Cooked milled rice (10 g) was placed on an experimental plate and used to investigate cooking taste characteristics by a full cup method [ 59 ]. A TensiPresser Analyzer (My Boy, TAKETOMO Electric Incorporated, Tokyo, Japan) was used to investigate cooking and eating quality and measure hardness, adhesiveness, springiness, stickiness, and thickness.…”

Section: Cooking and Eating Quality Characteristics Of Milled Ricementioning

confidence: 99%

Breeding of High Cooking and Eating Quality in Rice by Marker-Assisted Backcrossing (MABc) Using KASP Markers

Yang

et al. 2021

Plants

The primary goals of rice breeding programs are grain quality and yield potential improvement. With the high demand for rice varieties of premium cooking and eating quality, we developed low-amylose content breeding lines crossed with Samgwang and Milkyqueen through the marker-assisted backcross (MABc) breeding program. Trait markers of the SSIIIa gene referring to low-amylose content were identified through an SNP mapping activity, and the markers were applied to select favorable lines for a foreground selection. To rapidly recover the genetic background of Samgwang (recurrent parent genome, RPG), 386 genome-wide markers were used to select BC1F1 and BC2F1 individuals. Seven BC2F1 lines with targeted traits were selected, and the genetic background recovery range varied within 97.4–99.1% of RPG. The amylose content of the selected BC2F2 grains ranged from 12.4–16.8%. We demonstrated the MABc using a trait and genome-wide markers, allowing us to efficiently select lines of a target trait and reduce the breeding cycle effectively. In addition, the BC2F2 lines confirmed by molecular markers in this study can be utilized as parental lines for subsequent breeding programs of high-quality rice for cooking and eating.