Studies on Palatability of Rice Grown in Northern Kyushu. Comparison of palatability between old and new types of rice cultivars.

Matsue, Yuji; Ogata, Takefumi

doi:10.1626/jcs.67.312

Cited by 15 publications

(15 citation statements)

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“…As these physical properties are strongly correlated with eating quality, they can be evaluated effectively using sensory tests. On the other hand, taste is difficult to evaluate in a sensory test, because its evaluation sometimes varies due to the difference of panelists group (Matsue and Ogata 1998). Okazaki and Oki (1961) investigated the influence of cultivars and production region on amino acid content and revealed that there were some differences of amino acid content and ratio among rice cultivars.…”

Section: Introductionmentioning

confidence: 99%

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

et al. 2008

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To reveal the genetic regions controlling eating quality of japonica rice and to establish a system for markerassisted selection (MAS), we conducted a QTL analysis for eating quality of Koshihikari, a leading cultivar in Japan. We used a recombinant inbred population consisting of 92 lines derived from a cross between two closely related japonica cultivars, Moritawase (low eating quality) and Koshihikari. We evaluated overall eating quality (OE), glossiness (GL), taste (TA), stickiness (ST), and hardness (HD) of the lines over 3 years by sensory tests. QTL analysis revealed 43 QTLs on 16 regions across all chromosomes except chromosome 5. QTLs on chromosomes 1, 3, 6, 7, and 10 were detected in multiple years. The Koshihikari alleles at 37 QTLs increased the eating quality. Further QTL analysis revealed 8 QTLs for textural characteristics of cooked rice and 3 for the amino acid ratio of polished rice. Those on chromosomes 1, 3, 6, and 7 were located near the QTLs for eating quality.

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Section: Introductionmentioning

confidence: 99%

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

et al. 2008

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“…There are significant cultural differences in the determination of rice grain quality and quality preferences. Quality evaluation of rice involves the application of sensory tests (Matsue & Ogata, 1998) and physicochemical determinations (Ohtsubo et al ., 1993) based on the chemical composition, cooking quality, gelatinization temperature and/or the physical properties of cooked rice. Aroma is rated the highest desired trait followed by taste and elongation after cooking by Indian consumers (Bhattacharjee et al ., 2002).…”

Section: Introductionmentioning

confidence: 99%

Composition and functional properties of rice

Zhou

Robards

Helliwell

et al. 2002

Int J of Food Sci Tech

348

214

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Summary Starch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice.

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“…Evaluation of rice grain quality is complex and involves both application of subjective sensory tests (Matsue and Ogata 1998) and physicochemical determinations (Ohtsubo et al 1993) based on chemical composition, gelatinization temperature (GT), cooking quality and other physical properties of cooked rice. It is probably the most important grain for human consumption (nutrition and caloric intake).…”

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confidence: 99%

Use of Mixolab in Predicting Rice Quality

et al. 2011

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Cereal Chem. 88(4):333-337Mixolab is a new instrument with capability to measure starch pasting properties on actual dough. It characterizes dough rheological behavior using a dual constraints of mixing and temperature. Rice samples (183) collected from 15 provinces across China were tested to determine the possibility of using Mixolab in predicting rice quality. Mixolab measurements, torque (Nm) at different mixing and heating stages (C1 to C5) were compared with rice quality characteristics (gelatinization temperature and consistency, amylose and protein contents), Rapid Visco-Analyser (RVA) parameters and sensory assessments scores of cooked rice. Our results showed that Mixolab parameters were good indicators of amylose and protein content and quality suggested by significant correlations

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Studies on Palatability of Rice Grown in Northern Kyushu. Comparison of palatability between old and new types of rice cultivars.

Cited by 15 publications

References 0 publications

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'

Composition and functional properties of rice

Use of Mixolab in Predicting Rice Quality

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