Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

Chen, Hong; Chen, Duo; He, Lvqin; Wang, Tao; Lu, Hui; Yang, Fan; Deng, Fei; Chen, Yong; Tao, Youfeng; Li, Min; GuiYong, Li; Wang, Ren

doi:10.1016/j.foodchem.2021.129176

Cited by 60 publications

(34 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For a long time, people have explored the correlation between RVA and rice taste value ( 10 ), but the understanding of protein content, amylose content, and RVA profile difference of different taste-value types of rice is not clear enough. Recently, some scholars have analyzed the taste value of 36 rice varieties in different locations, and they believe that protein content can explain 38.6% of the variation in Indica rice taste value ( 11 ). However, the change in the taste value of rice under different nutrient management has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

show abstract

Section: Introductionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…A recent rice taste analyzer can evaluate the taste value of rice. Rice with high cooking-and eating quality tends to have a higher taste value [11]. Nitrogen fertilizer is one of the most important factors affecting the cooking and eating quality of rice.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

Shi

Wang

et al. 2021

Foods

View full text Add to dashboard Cite

Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.

show abstract

“…Although a high amylose content ameliorates the nutritional characteristics of rice, it is essential to consider that it influences rice taste and consequently consumer acceptance [29]. Indeed, different studies highlight that a low amylose concentration improves the texture and the eating quality of rice [30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Vici

Perinelli

Camilletti

et al. 2021

Foods

View full text Add to dashboard Cite

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

show abstract

Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

Cited by 60 publications

References 35 publications

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Contact Info

Product

Resources

About