Application of Instrument-Based Multiple Texture Measurement of Cooked Milled-Rice Grains to Rice Quality Evaluation

Okadome, Hiroshi

doi:10.6090/jarq.39.261

Cited by 40 publications

(24 citation statements)

References 17 publications

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“…Protein is the second most abundant storage matter in rice endosperm, averaging 8% as dry seed weight (Gomez 1979). It is accepted that high protein levels generally have a deleterious effect on physico-chemical properties of cooked rice and protein content is negatively correlated with eating quality (Juliano et al 1965; Kwon et al 2011; Wada et al 2006) and positively correlated with hardness of cooked rice (Okadome 2005). …”

Section: Introductionmentioning

confidence: 99%

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

Yun

Chung

Lee

et al. 2016

Rice

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BackgroundImproved eating quality is a major breeding target in japonica rice due to market demand. Consequently, quantitative trait loci (QTL) for glossiness of cooked rice and amylose content associated with eating quality have received much research focus because of their importance in rice quality.ResultsIn this study, QTL associated with 12 grain quality traits were identified using 96 introgression lines (IL) of rice developed from an interspecific cross between the Korean elite O. sativa japonica cultivar ‘Hwaseong’ and O. rufipogon over 7 years. QTL analyses indicated that QTL qDTH6 for heading date, detected on chromosome 6 is associated with variance in grain traits. Most QTLs detected in this study clustered near the qDTH6 locus on chromosome 6, suggesting the effect of qDTH6. O. rufipogon alleles negatively affected grain quality traits except for a few QTLs, including qGCR9 for glossiness of cooked rice on chromosome 9. To characterize the effect of the O. rufipogon locus harboring qGCR9, four lines with a single but different O. rufipogon segment near qGCR9 were compared to Hwaseong. Three lines (O. rufipopgon ILs) having O. rufipogon segment between RM242 and RM245 in common showed higher glossiness of cooked rice than Hwaseong and the other line (Hwaseong IL), indicating that qGCR9 is located in the 3.4-Mb region between RM242 and RM245. Higher glossiness of cooked rice conferred by the O. rufipogon allele might be associated with protein content considering that three lines had lower protein content than Hwaseong (P < 0.1). These three O. rufipogon ILs showed higher yield than Hwaseong and Hwaseong IL due to increase in spikelets per panicle and grain weight indicating the linkage of qGCR9 and yield component QTLs.ConclusionThe qGCR9 locus is of particular interest because of its independence from other undesirable grain quality traits in O. rufipogon. SSR markers linked to qGCR9 can be used to develop high-quality japonica lines and offer a starting point for map-based cloning of genes underlying this trait. To our knowledge, this is the first report to map a beneficial QTL for glossiness of cooked rice from a wild rice, O. rufipogon.Electronic supplementary materialThe online version of this article (doi:10.1186/s12284-016-0135-0) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

Yun

Chung

Lee

et al. 2016

Rice

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“…). In Japan, the ratio of stickiness to hardness, which is determined using an instrumental texture analysis and is called the balance degree has been used as an index of palatability (Okabe ; Okadome ). Japanese consumers generally prefer rice cultivars showing a high balance degree.…”

Section: Introductionmentioning

confidence: 99%

Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two‐Bite Instrumental Test and Electromyography

Kohyama

Sodhi

Suzuki

et al. 2016

Journal of Texture Studies

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The objective of this study was to determine the effects of texture of cooked rice on the natural chewing behavior of people who habitually consume rice. Eight Japanese cultivars varying in amylose content and protein content were selected and cooked rice samples with various texture were prepared. Instrumentally measured textural parameters were highly correlated with the amylose content but not with protein content. Electromyography (EMG) from both masseter muscles was recorded during natural eating for 10 men. The number of chews, mastication time and sum of muscle activities were significantly higher in the harder rice samples from high amylose cultivars. The burst duration and muscle activities per chew were also high; however, the interburst duration was low in rice with a high amylose content. EMG variables per chew were compared in the early, middle and late stages of mastication. The amplitude and muscle activities decreased in the late stage, whereas the interburst duration and cycle time increased for all cultivars and the burst duration was similar. No significant correlations between EMG variables and protein content were found. Amylose content influences the texture of cooked rice and also chewing behavior, but the effects of amylose content were diminished at the late stage of mastication. EMG was useful for analyzing natural eating behavior as well as dynamic changes in texture during mastication of cooked rice. Practical Applications The texture of cooked rice is due to the amylose content in starch contained in rice grains. Many parameters obtained from instrumental and electromyography (EMG) measurements were significantly correlated with the amylose content. EMG is useful for analyzing eating behavior and dynamic changes in texture during mastication. Raw EMG variables analyzed through repeated‐measure analysis of variance (ANOVA) and standardized EMG variables using a control sample followed by ANOVA provided similar results for different cultivars. Both raw and standardized EMG variables correlated with instrumentally measured parameters. Standardization of EMGs is not necessary if the number of chews, time for oral processing, chewing cycle are of interest. These absolute values are useful for designing the texture of foods and optimizing the cooking method if there is not a good control material. The standardized EMGs clearly indicate degree of texture effects on each variable.

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“…Palatabilitas beras yang menjadi semakin penting terutama di negara yang memproduksi beras, secara komprehensif ditentukan oleh aroma, penampilan, rasa, dan tekstur, dan secara bersamaan mewakili mutu rasa beras (Okadome, 2005). Untuk memenuhi permintaan di pasar, varietas padi yang dapat memenuhi persyaratan baik dari segi industri makanan dan konsumen terhadap mutu rasa beras sangatlah penting.…”

Section: Pendahuluanunclassified

Identifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggi

Lestari¹,

Risliawati²,

Koh³

2016

J. AgroBiogen

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Identification and Application of PCR-based Marker toIdentify Rice Variety with High Palatability. Puji Lestari, Andari Risliawati, and Hee Jong Koh. To date, there has been no DNA fingerprint profile as unique identity of rice variety that has a high palatability (overall eating quality) in Indonesia, thus identification of premium varieties using molecular markers is considered to be important. This study aimed to establish DNA fingerprint profiles of indica and japonica rice varieties, and unique identities of rice varieties with high palatability using molecular markers associated with palatability. Total of 22 japonica and 24 indica rice varieties were evaluated their overall eating quality and tested using 20 molecular markers STS (sequence-tagged site) which were designed on the basis of japonica rice genome. To identify the genes functions, all these markers amplicons were cloned, transformed, sequenced and the sequences results were analyzed their homologous against the genome database. Ilpum (japonica) and Rojolele (indica) were identified to have the highest palatability compared to other varieties. DNA fingerprint profiles identified with the total STS markers were not able to differentiate each variety, however premium varieties of japonica and indica showed specific identities. A unique identity of Indonesian indica variety possessing high palatability, Rojolele was successfully developed using a markers set. DNA fingerprint profile in digital value system facilitates the identification of premium rice from other varieties. The fragments of the STS primers showed no any known-genes functions related to rice eating quality, therefore these markers are preferentially used for identification of premium rice with high palatability than differentiation of rice varieties based on the palatability. In this study, the unique identity of rice variety with high palatability is very usefull to evaluate the purity for germplasm protection. Keywords

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Application of Instrument-Based Multiple Texture Measurement of Cooked Milled-Rice Grains to Rice Quality Evaluation

Cited by 40 publications

References 17 publications

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two‐Bite Instrumental Test and Electromyography

Identifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggi

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