Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice

Ishizuki, Hiroki; Kikukawa, Hiroyuki; Saitoh, Kuniyuki

doi:10.1626/jcs.82.242

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…As the elasticity of the surface layer was smaller, and the stickiness and quality of balance were higher, the overall palatability of the superior grains improved greatly. There was no significant correlation between grain thickness and texture characteristics in this study, which is different from the results of other studies (Ishizuki, Kikukawa, & Saitoh, 2013;Nitta, Ino, Matsuda, Lida, & Tsukamoto, 2008). The results of the texture analyzer measurement depend on the degree of gelatinization of the rice.…”

Section: Differences In Intergranular Texture Characteristics and Tcontrasting

confidence: 99%

“…Therefore, further enrichment of inferior grain would improve the taste characteristics. There was no significant correlation between grain thickness and texture characteristics in this study, which is different from the results of other studies (Ishizuki, Kikukawa, & Saitoh, 2013;Nitta, Ino, Matsuda, Lida, & Tsukamoto, 2008). Matsue et al (2001) pointed out that, when grain thickness is >2.0 mm, some viscoelasticity characteristics changes occur, which lead to reduction in taste with increasing grain thickness.…”

Section: Differences In Intergranular Texture Characteristics and Tcontrasting

confidence: 99%

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Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions

Chen

Lyu

et al. 2019

Cereal Chem

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Background and objectives Rice with very low amylose content tends to have a good taste, while germ‐remaining rice is nutritive because it retains nutrient‐rich embryos. We cultivated a batch of new germ‐remaining rice varieties with very low amylose content, and good nutrition and taste. We tested the differences in taste quality between superior and inferior grains. Findings The plumule ratio of superior grain was significantly higher than that of inferior grain. The elasticity of the surface layer and whole layer of superior grains was greatly reduced, whereas quality of balance (stickiness/hardness) and tackiness were increased. The proportion of apparent amylose content (AAC) and amylopectin long‐chain branching (Fb3) decreased, whereas the proportion of medium‐length branches (Fb1+2) increased significantly. Correlation analysis showed that small value of aspect ratio and low proportion Fb3, especially the former, can improve the quality of balance of rice. Moreover, plumule ratio showed a high correlation with grain shape and filling degree. Conclusions Therefore, for the specially developed rice, plumule ratio and edibility can be improved by promoting grain plumpness and weight ratio of the embryo, especially the inferior grain. Significance and novelty For rice taste improving, the contribution of grain filling was greater than that of chemical changes in the endosperm composition, and breeders should pay attention to grain shape improvement and filling to improve the taste of rice.

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Section: Differences In Intergranular Texture Characteristics and Tcontrasting

confidence: 99%

Section: Differences In Intergranular Texture Characteristics and Tcontrasting

confidence: 99%

Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions

Chen

Lyu

et al. 2019

Cereal Chem

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show abstract

“…The comprehensive evaluation of the taste of rice with large grain thickness has been improved, and the taste of rice with a grain thickness of less than 1.90 mm has been significantly reduced. For the same variety, selecting rice grains with large grain thickness can improve the taste aspect, which was the conclusion of previous studies (Matsue et al, 2001;Ishizuki et al, 2013;Arroyo et al, 2022). However, the larger the standard grain thickness, the lower the rice yield, and the greater the loss for the producers.…”

Section: Resultssupporting

confidence: 71%

Effects of grain thickness on yield and quality of rice varieties in Jilin province

PAN

et al. 2022

Food Sci. Technol

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The correlation between the grain thickness and the yield and quality of brown rice was studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results showed that there were significant differences between the grain thickness of different varieties. The grading of different grain thickness had a great influence on the grains per panicle and the seed setting rate in the yield components. Further, there was no significant correlation between grain thickness and grain type (aspect ratio), while a strong and significant negative correlation was identified between grain-thickness grading (< 2.0 mm) and processing quality. In addition, grain thickness was found to have a positive effect on the quality of taste. In conclusion, grain length, width, and thickness are independent genetic traits. The ratio of thicker grain-thickness-grading would increase with an improvement in the yield and processing quality, and an increase in the thinner grain-thickness-grading ratio would lead to degradation with regard to appearance and taste. The grain thickness of brown rice has an important impact on the quality of the rice.

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“…But it was estimated that the basal-white grain induced by high temperature in 2010 does not cause the poor palatability (Ishizuki et al, 2013a). Further studies will be required to clarify the adverse effect of high temperature on the rice palatability.…”

Section: Conclusion and Perspectives -Strategies For Countermeasuresmentioning

confidence: 99%

Countermeasures for heat damage in rice grain quality under climate change

Morita

Wada

Matsue

2016

Plant Production Science

133

102

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Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice

Cited by 6 publications

References 4 publications

Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions

Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions

Effects of grain thickness on yield and quality of rice varieties in Jilin province

Countermeasures for heat damage in rice grain quality under climate change

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