Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains

Arai, Eiko; Itani, Tomio

doi:10.3136/fstr.10.282

Cited by 4 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to the grain treatment of early harvest and germination, the selection of suitable varieties can also improve the quality of brown rice as they differ in pasting and textural properties. Among the two japonica varieties studied by Arai and Itani (2004), the texture of Nakateshinsenbon in cooked milled rice remained higher than Koshihikari regardless of harvesting early or at maturity. The results in Chao et al (2021) show that the eight varieties studied maintained their characteristics in flour paste and textural properties after germination.…”

Section: Introductionmentioning

confidence: 90%

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Chao

Mitchell

Prakash

et al. 2022

Journal of Texture Studies

View full text Add to dashboard Cite

Brown rice is superior to white rice in nutritional value and in the prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While both early harvested brown rice and germinated brown rice have been shown to contain superior nutritional components, there is limited knowledge on textural properties of these types of brown rice relative to standard brown rice, and how varieties may affect such properties. Thus, the present study examined the effect of variety, early harvest, and germination on those properties of eight rice varieties with contrasting amylose content and known texture in terms of milled rice. Early harvest and germination decreased pasting viscosities and cooked grain hardness. However, their effect on the characteristics of flour and whole grains differed, in which germination had a greater effect on pasting properties, while early harvest on the texture of cooked grains. The softer texture of brown rice, about 32% lower, could be achieved by germination and 46% by harvesting early. There was a good relationship between pasting characteristics, particularly setback and hardness among different varieties in brown rice, germinated brown rice, and also in early harvest brown rice. This is the first time the comparison of texture between the three brown rice types has been reported. The results also provide new options for the selection of desired characteristics for food processing and brown rice consumption.

show abstract

Section: Introductionmentioning

confidence: 90%

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Chao

Mitchell

Prakash

et al. 2022

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Harvesting rice early before the grain reaches maturity may have advantages if compared with maturity harvest with a shorter time required for production and improved grain quality. The eating properties of cooked early harvest grains were better in terms of sweetness and deliciousness [14]. The early harvest grain was also found to possess higher preservability of taste after cooking as Arai and Itani [15] reported that the texture remained the same when kept at 25 • C for 24 h.…”

Section: Introductionmentioning

confidence: 95%

“…As a component of starch, the amylose content also steadily increased during grain filling. Most studies reported a decrease in protein content during grain development [16,18], but Arai and Itani [14] reported a gradual increase in protein content towards maturity in varieties Koshihikari and Nakateshinsenbon.…”

Section: Introductionmentioning

confidence: 99%

Effect of Early Harvest and Variety Difference on Grain Yield and Pasting Properties of Brown Rice

Chao

Mitchell

Prakash

et al. 2022

Crops

View full text Add to dashboard Cite

Green grains that are harvested before maturity and dehulled have been reported to have higher nutritional value than fully matured brown rice. Two years of aerobic field experiments were conducted to determine the effect of variety, early harvest and their interaction, on grain yield and pasting properties of brown rice. Eight varieties were grown under well-watered or water deficit conditions and harvested between 15–35 days after flowering (DAF). The maximum yield of green rice was obtained when crops were harvested between 20–25 DAF for well-watered condition and 15–20 DAF for water deficit condition. The paddy yield on these early harvest dates was on average 66% of mature paddy rice yield. Varieties were consistent in paddy yield at early harvest 20–25 DAF with correlation coefficient being 0.897 ** between the two years. Rapid visco-analysis (RVA) showed that developing grains had lower pasting viscosities than mature grains. However, the variety difference had a greater effect on pasting viscosities than the harvest time. Varieties were consistent in pasting characteristics between early and mature harvests, and between growing seasons. Water deficit reduced grain yield but did not significantly affect the pasting characteristics of flour gel, amylose and protein content. The RVA showed that final viscosity and setback viscosity in brown rice flour harvested at 15 DAF were only 84% and 76% of those in mature brown rice, indicating that developing grains were likely to produce softer cooked rice than mature grain. The results on differences in pasting characteristics between developing and mature grains provide more options in developing food products with desired gel properties.

show abstract

Impact of Harvesting Time on Grain Yield, Physicochemical Attributes, and 2-Acetyl-1-pyrroline Biosynthesis in Aromatic Rice

Chakraborty,

Roy,

Sakagami

2024

Agronomy

View full text Add to dashboard Cite

Achieving a consistent grain yield while preserving persistent aroma remains a substantial challenge in aromatic rice production in Bangladesh. To address this challenge, a field experiment was conducted at the agronomy research area of Sher-e-Bangla Agricultural University, Dhaka-1207, between 15 June 2022, and 25 November 2022 (Aman season). This study aimed to evaluate the influence of harvesting time on aromatic rice performance. The experiment, following a randomized complete block design with three replications, involved two factors: factor 1 comprised various rice varieties [Bangladesh Rice Research Institute (BRRI) dhan34, BRRI dhan70, BRRI dhan80, and Tulshimala], and factor 2 comprised three harvesting times [3, 4, and 5 weeks after flowering (WAF)]. Results revealed significant impacts of variety and/or harvesting time on grain yield, physicochemical characteristics, and aroma of aromatic rice. Notably, Tulshimala and BRRI dhan80 exhibited superior milling quality, biochemical properties, and aroma characteristics among the aromatic rice types. BRRI dhan70 and BRRI dhan80 displayed higher grain yield when harvested at 5 WAF. However, Tulshimala and BRRI dhan80 showed superiority in grain 2-acetyl-1-pyrroline (2-AP) concentration when harvested 3 or 4 WAF. Earlier harvesting at 3 and 4 WAF resulted in higher percentages of grain 2-AP (60.22% and 53.96%, respectively) compared with later harvesting at 5 WAF (used as check). In conclusion, varying harvesting times markedly impact the yield, physiochemical characteristics, and aroma of aromatic rice varieties, with earlier harvesting beneficial for aroma retention in Tulshimala and BRRI Dhan80 and later harvesting for increased economic yield in BRRI dhan70 and BRRI dhan80.

show abstract

Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains

Cited by 4 publications

References 29 publications

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Effect of Early Harvest and Variety Difference on Grain Yield and Pasting Properties of Brown Rice

Impact of Harvesting Time on Grain Yield, Physicochemical Attributes, and 2-Acetyl-1-pyrroline Biosynthesis in Aromatic Rice

Contact Info

Product

Resources

About