Differences in cooking and eating properties between chalky and translucent parts in rice grains

Cheng, Fangmin; Zhong, Lianjin; Wang, F.; Zhang, G.P.

doi:10.1016/j.foodchem.2004.03.018

Cited by 104 publications

(76 citation statements)

References 27 publications

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“…5,6,11,12,30) Lisle et al (2000) 5) had reported that the higher pasting temperatures and peak viscosities were observed in the Rapid Visco-Analyzer (RVA) measurements when the amount of chalk in the rice grains increased by high temperature stress (38/21 C, day/night). Cheng et al (2005) 11) have demonstrated that starch gels prepared from chalky parts of rice grains using RVA had slightly higher hardness and chewiness than the gels prepared from translucent parts. They suggested that the textural properties of chalky grain were mainly caused by its relatively high hardness and chewiness.…”

Section: Breaking Test Of Cooked Rice Of Perfect and Chalky Grainsmentioning

confidence: 99%

Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

et al. 2013

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Global warming is one of the most serious environmental problems we are having today. The average temperature of Japan actually increased about 1 C during the last 100 years. High temperature stress during rice ripening periods causes a decrease in not only grain yield but also grain appearance quality. The presence or absence of chalk appearance is an important quality characteristic in rice. It is widely known that the occurrence of chalky grains of rice including whitecore, white-belly, white-base and white-back kernels is increased by high temperature stress during grain filling. 1)Several research groups have investigated morphological properties of chalky grains, showing that abnormal starch granules were loosely packed in the chalky grains.2-7) The surface of round-shaped starch granules in the chalky grains caused by high temperature stress had so many small pits.3)Interestingly, the feature of the change of granule surface was similar to that occurring during germination.8) The examination of how the chalkiness of rice grains affects the cooking quality is also an important issue. The chalky grains exhibited their characteristic physicochemical properties of the cooked rice different from those of the perfect grains. [4][5][6][9][10][11] From the obtained results, they mentioned that the cooked/steamed rice of chalky grains had undesirable higher hard texture.12) The mechanism of grain chalkiness under high temperature stress is considerably complicated: disorder of photosynthesis, translocation efficiency, sourcesink relationship, and protein expression in ripening seeds may involve in such chalking mechanism. Interestingly however, it has been shown that the environmental temperature at the grain filling stage influenced the starch composition in rice grains. 5,[11][12][13][14][15][16][17] High temperature stress decreased the amylose contents and altered the fine structure of amylopectin, 13,16) suggesting that the unusual expression of

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Section: Breaking Test Of Cooked Rice Of Perfect and Chalky Grainsmentioning

confidence: 99%

Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

et al. 2013

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“…High transition temperature and enthalpy have been proved undesirable in terms of eating and cooking quality of rice due to the increased temperature and energy requirement for gelatinization (FUJITA et al, 1993;CHENG et al, 2005).…”

Section: Effects Of Proteins On Thermal Propertiesmentioning

confidence: 99%

Classification analysis on physicochemical properties of coloured and non-coloured waxy rice

Lü¹,

Guo²,

Zhu³

et al. 2015

Acta Alimentaria

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Six coloured and six non-coloured waxy rice varieties were analyzed by determining amylose, fat, and protein content, pasting, and thermal properties. Signifi cant differences in protein content as well as pasting properties between coloured and non-coloured waxy rice were identifi ed. It was demonstrated that protein may have a main infl uence on pasting and thermal properties of waxy rice. In addition, the optimal linear relationship between protein and pasting or thermal properties was found by combining RVA and DSC data using Principal component analysis (PCA). Typical indicators, which can classify coloured and non-coloured waxy rice, could be identifi ed by Hierarchical cluster analysis (HCA). In pasting properties, trough and consistency viscosity were typical indicators; in thermal properties, enthalpy and stop temperature were typical indicators.

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“…Grain chalkiness is an important quality component of rice, as it has a profound influence on eating and milling qualities; in particular, it reduces the palatability of the cooked product (Cheng et al, 2005). Grain chalkiness is quantitatively inherited and controlled by effects of polygenes that are greatly modified by environments.…”

Section: Introductionmentioning

confidence: 99%

Breeding of a target genotype variety based on identified chalkiness marker-QTL associations in rice (Oryza sativa L.)

Liu¹,

Du²,

Li³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. The aim of this study was to breed a target genotype variety based on the identified chalkiness marker-QTL (quantitative trait locus) associations in rice. First, a permanent mapping population of rice that consisted of 525 recombinant inbred lines (RILs), which were derived from Zhenshan 97/Minghui 63, was used to identify QTLs with additive effects for rice quantitative traits and percentage of grain chalkiness (PGC). Subsequently, based on the identified QTLs in rice, the molecular marker 68923-PGC was selected to screen the low chalkiness rice line. Then, using the integration of molecular marker breeding and traditional breeding, we analyzed the genotype and phenotype of inbred lines from 525 RILs; we identified one rice variety with particularly high yields, good taste, and broad adaptability. The new variety was temporarily named RIL10, which was a high quality, high yield, and broadly adaptable variety, and it is predominantly a feature that has contributed to its geographical adaptability, which would be planted from 35°E to 18°E in Chinain China, where 2/3 of rice production occurs. RIL10 was a marker-assisted selection breeding achievement for producing a high quality, high yield, and broadly adaptable rice variety.

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Differences in cooking and eating properties between chalky and translucent parts in rice grains

Cited by 104 publications

References 27 publications

Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

Classification analysis on physicochemical properties of coloured and non-coloured waxy rice

Breeding of a target genotype variety based on identified chalkiness marker-QTL associations in rice (Oryza sativa L.)

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