Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains

Cheng, Weimin; Xu, Zhuopin; Fan, Shuang; Liu, Binmei; Zhang, Pengfei; Xia, Jiafa; Li, Zefu; Wang, Yuanlei; Wang, Qi; Wu, Yuejin

doi:10.1007/s11694-022-01686-7

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…Sensory evaluation and instrumental evaluation are the conventional methods for evaluating rice eating quality, and both of them are studied in cooked rice [ 46 ].…”

Section: Definition Evaluation Indicators and Evaluation Methodsmentioning

confidence: 99%

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Guo

Zhu

et al. 2023

Foods

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With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.

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“…Sensory evaluation and instrumental evaluation are the conventional methods for evaluating rice eating quality, and both of them are studied in cooked rice [ 46 ].…”

Section: Definition Evaluation Indicators and Evaluation Methodsmentioning

confidence: 99%

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Guo

Zhu

et al. 2023

Foods

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“…Amylose, amylopectin, protein, and fat content of Rice and RB were determined according to the method of Cheng et al (2022) . For starch assay, samples were dispersed using 1 mol/L of KOH solution and heated in a boiling water bath (100°C) for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Mannitol improves Monascus pigment biosynthesis with rice bran as a substrate in Monascus purpureus

Chen,

2023

Front. Microbiol.

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To reduce the production cost of Monascus pigments (MPs), the utilization of rice bran (RB), an agricultural waste product, as a substrate in submerged fermentation was conducted in this study. To improve MP production, different nutritional ingredients including mannitol (Man), NH4NO3 (AN), ZnSO4 (Zn), and optimization (Opti), which was a synthesis of the three above ones, were added in rice bran (RB) medium. The yields of MPs, pigment constituents, and growth and development of Monascus purpureus M9 were investigated in this study. Man had the maximum color value of 3,532 U/g, which was 18.69 times more than that of RB and reached up to 76.65% of the value of rice (Rice) fermentation. Man significantly increased the production of two orange pigments, monascorubrin and rubropunctatin, of which the yields were 69.49 and 95.36% of the counterpart of Rice. The biomass and colony diameter of Opti presented the maximum value among different groups. AN and RB induced more asexual spore formation, whereas Opti and Man promoted sexual spore production. Comparative transcriptomic analysis showed that different nutritional ingredients led to changes in pigment production, promoting the growth and development of M. purpureus M9 through the regulation of related gene expression. Man and Opti improved MP production by regulating the primary metabolism, including the Embden–Meyerhof pathway (EMP), the pentose phosphate (PP) pathway, the tricarboxylic (TCA) cycle, fatty acid degradation (FAD), fatty acid biosynthesis (FAB), amino acid metabolism (AAM), and fructose and mannose metabolism (FMM), to provide the precursors (acetyl-CoA and malonyl-CoA) for MP biosynthesis. This study presents a low-cost method for increasing MP production and explains the molecular mechanisms of different nutritional ingredients for enhancing MP biosynthesis.

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Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility

Tie,

An,

et al. 2023

Food Reviews International

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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains

Cited by 3 publications

References 32 publications

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

Mannitol improves Monascus pigment biosynthesis with rice bran as a substrate in Monascus purpureus

Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility

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