Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties

Han, Chae-Min; Shin, Jong-Hee; Kwon, Jung-Bae; Won, Jong-Gun; Kim, Jong-Sang

doi:10.1002/cche.10478

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…According to the results, the differences in sake fermentation properties in this study are probably not related to the different proportions of cracked rice from the low‐N and high‐N treatments. To understand the mechanism underlying the different fermentation properties of sake, more in‐depth analyses of rice characteristics, such as physicochemical properties of starch (Han et al, 2021; Yang et al, 2020; Zhou et al, 2020), should be conducted.…”

Section: Resultsmentioning

confidence: 99%

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

et al. 2022

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Background and Objective: Nitrogen fertilizer applied as top-dressing to rice plants before flowering affects the yield and quality of rice grains. However, little is known about the effects of varying dosages of nitrogen at this stage on the brewing properties of sake using the rice grains. To explore this topic, we cultivated the sake rice cultivar "Koshitanrei" with low and high levels of nitrogen (equivalent to 10 kg and 30 kg N per hectare, respectively) applied 1 week before flowering and then conducted a small-scale sake brewing test using the harvested rice. Findings: Sake made from rice from the low-N treatment was fermented more efficiently. This yielded a higher volume of sake with a higher alcohol concentration and decreased amino acid concentrations. Conclusions: The use of rice from the low-N treatment enhanced alcohol fermentation, resulting in increased alcohol yield and decreased concentrations of amino acids and related compounds.Significance and Novelty: The amount of nitrogen applied to rice plants before flowering affects the fermentation properties of rice grains in sake brewing, and this can alter the quality and sensory properties of sake even though the nitrogen content of rice grains is unaffected.

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Section: Resultsmentioning

confidence: 99%

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

et al. 2022

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“…The N3 and N4 treatments in the present study mainly reflect the effect of topdressing on the physical and chemical properties of starch at the jointing stage. It was found that nitrogen fertilizer application at the jointing stage significantly affected the particle size distribution of sorghum starch, but the application of nitrogen fertilizer at the jointing stage should be appropriate [ 23 ]. On the contrary, (very high) nitrogen fertilizer reduces the size of sorghum starch granules (N3 > N4).…”

Section: Discussionmentioning

confidence: 99%

Nitrogenous Fertilizer Levels Affect the Physicochemical Properties of Sorghum Starch

Huang

Tian

Yang

et al. 2022

Foods

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Nitrogen is a key factor affecting sorghum growth and grain quality. This experiment was designed to investigate the physicochemical properties of sorghum starch in four sorghum varieties (Liaoza 10, Liaoza 19, Jinza 31, and Jinza 34) under four nitrogen levels: 0 kg/ha urea (N1), 300 kg/ha urea as base fertilizer (N2), 300 kg/ha urea as topdressing at the jointing stage (N3), and 450 kg/ha urea as topdressing at the jointing stage (N4). The results showed that grain size and amylose content increased with increasing nitrogen fertilizer level, peaking at N3. The peak viscosity, final viscosity, gelatinization temperature, initial temperature, final temperature, and enthalpy value increased with the nitrogenous fertilizer level, peaking at N3. The application of nitrogen fertilizer at the jointing period significantly increased the above indicators. However, excess nitrogen at the jointing period (N4) can significantly reduce the above indicators, thus changing the physicochemical properties and structure of sorghum starch. Overall, nitrogen significantly affects the structure and physicochemical properties of sorghum starch.

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“…Refer to Han et al. (2021) method with a minor modification, the pasting properties of rice flour were determined using a Rapid Visco‐Analyzer (RVA 4500, Broadcom Instruments Ltd., Patron). For the RVA procedure, 3.0 g rice flour (14% dry basis) and 25 ml of distilled water were mixed in an aluminum canister.…”

Section: Methodsmentioning

confidence: 99%

“…Refer to Han et al (2021) method with a minor modification, the pasting properties of rice flour were determined using a…”

Section: Pasting Properties Of Ricementioning

confidence: 99%

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

Ren

Zhang

et al. 2022

Cereal Chem

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Background and objectives Eating quality is an important quality index of rice, which also determines production and sales. However, previous rice breeding mainly took yield as the gold index, and almost no comprehensive consideration of its eating quality. In this study, to further select new high‐quality japonica rice variety, the eating quality differences in the physicochemical, texture, pasting properties, and volatile compounds between five newly bred varieties (JR5, JR6, JR8, JR9, and JR10) and one commercial variety (Kenyu38) were analyzed. Findings Correlation analysis results indicated that the taste value was negatively correlated with protein (r = −.953, p < .01), amylose content (r = −.915, p < .05), and setback value (r = −.902, p < .05). JR5 had a better appearance and taste quality with significantly lower protein content, amylose content, pasting temperature, and setback value. Moreover, the electronic nose could clearly distinguish JR5 from other rice samples. Aroma analysis showed that JR5 had the significantly higher content of 1‐octene‐3‐ol and hexanal, which were important odor‐active volatile compound in cooked rice. Conclusions JR5 had better eating quality than Kenyu38 and could be used as an excellent variety for further popularization. Significance and novelty This study provides a new perspective for the selection of high‐quality rice varieties.

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Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties

Cited by 7 publications

References 27 publications

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

Nitrogenous Fertilizer Levels Affect the Physicochemical Properties of Sorghum Starch

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

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