Study on physicochemical properties of rice landraces for amylose, gel consistency and gelatinization temperature

doi:10.37992/2021.1203.101

Cited by 3 publications

(2 citation statements)

References 12 publications

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“…With the difference in GT among varieties, the temperature zone where the decrease in heating rate and EC occur also differs. Since both KK and BPT et al, 2006;Prasad et al, 2021), EC profiles for both were similar. This phenomenon was reported by many other researchers (Karapantsios et al, 2000;Li et al, 2004;Wang & Sastry, 1997).…”

Section: Electrical Conductivitymentioning

confidence: 78%

“…The cleaned paddy (300 g for each treatment) was soaked in hot water at F I G U R E 1 Graphical representation of research work 60 C for 2.5 h to achieve a moisture content of 30%. The temperature was maintained below the GT to avoid the gelatinization of starch (Taylor et al, 2009), which is in the range of 70-74 C for both varieties (Binodh et al, 2006;Prasad et al, 2021). Soaked paddy was parboiled by two methods; conventional steaming and OH.…”

Section: Parboiling Conditionsmentioning

confidence: 99%

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Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes

D'cruz

Chandran

Athmaselvi

et al. 2023

J Food Process Engineering

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Ohmic heating (OH), a novel thermal technique could be utilized for paddy parboiling to improve milled rice quality. In this research, two paddy varieties (one traditional and one modern variety) were subjected to OH at different salt concentrations (0%, 0.3%, 0.5%, 0.7%, and 0.9%) and voltage gradients (10, 12, 14, 16, and 18 V/cm) and their influence on thermal profile, electrical conductivity (EC), milled rice quality, and nutritional profile were studied in comparison to the conventional steaming method.A factorial design was used to determine the effect of variety, voltage gradient and holding time on head rice yield (HRY), hardness and color difference of parboiled milled rice. Results indicated the significance of salt and voltage on processing time and HRY. On increasing, both enhanced the EC and heating rate leading to a great reduction in parboiling duration whereas HRY increased on lowering the voltage. High significant effects were observed between the factors for HRY and color. The maximum HRY and hardness were obtained for OH at 0.7% salt and 12 V/cm. This treatment when compared to steaming, consumed less energy, and provided less chalkiness, better HRY and hardness for both varieties to a greater extent. OH also positively impacted the nutritional profile of parboiled rice as it retained more protein and fat than the conventional method. These results reveal the superiority of OH in providing a significant favorable impact on the parboiled milled rice quality and has a great potential to be used for paddy parboiling. Practical applicationsOhmic heating is an emerging thermal technique having the potential for rapid uniform heating. In this study, OH was utilized for paddy parboiling by incorporating electrolytes for replacing the conventional steaming method. Steaming requires a boiler for generating steam, which adds to the processing cost and equipping OH eliminates the need for a boiler. This will save water, energy, space, manpower, and

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Section: Electrical Conductivitymentioning

confidence: 78%

Section: Parboiling Conditionsmentioning

confidence: 99%

Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes

D'cruz

Chandran

Athmaselvi

et al. 2023

J Food Process Engineering

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Glycolate catabolic bypass pathway integration in rice could be effective in lowering photorespiratory rate with modulating starch content and grain quality

Nayak

Panda

Dash

et al. 2022

Oryza

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Photorespiration, which is prevalent under higher temperature and arid conditions, significantly affects crop productivity by reducing yields up to 50% in C3 crops like rice under severe stress conditions. This is primarily attributed to a reduction in net photosynthetic rate (PN). Rice flag leaf photosynthesis is the primary supplier of sugar to the maturing spikelets after anthesis. This study evaluated the grain quality traits and starch content of the wild type (WT) and transgenic rice generated by introducing Escherichia coli (E. coli) glycolate catabolic pathway bypassed (GCPB) through agrobacterium mediated transformation. Leaf soluble protein, photosynthetic CO2 assimilation rate, leaf non-structural carbohydrate content, grain quality traits such as hulling and milling percentages, head rice recovery, water uptake, volume expansion, alkali spreading value, gel consistency, grain breadth, grain starch content and amylose content were affected to a great extent in GCPB transgenic plants (T4). This study indicates the possible role of photorespiratory bypass mechanism in the regulation of source-sink communication, starch biosynthesis and grain quality in rice.

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Profile of the grain physical traits and physicochemical properties of selected Malaysian rice landraces for future use in a breeding program

Rahman,

Nulit,

Zaman

et al. 2024

AIMSAGRI

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<p>Malaysia is currently experiencing the same scenario as other countries, as the majority of consumers have shifted their preferences from locally produced rice to imported rice. This has resulted in a significant influx of imported rice into the domestic markets. Food security in the long term cannot be achieved by depending on imported food. Therefore, countries must make an effort to develop high-quality rice to meet the demand of customers. The study aimed to evaluate the grain physical traits and physicochemical properties of 30 Malaysian rice landraces to optimize the use of rice landraces in breeding programs. The grain physical traits were evaluated according to grain size, grain shape, and kernel elongation. Meanwhile, the physicochemical properties were determined by amylose content, alkali spreading value, and gel consistency. The grain length ranged from 4.14 to 8.16 mm and the grain width varied between 1.76 and 2.81 mm. The grain shapes were categorized into three types: medium, long and slender, and bold. Most of the rice landraces exhibited a low amylose content ranging from 16.07 to 19.83, while intermediate amylose content ranged from 20.00 to 23.80. The alkali spreading value showed that most of the rice landraces require an intermediate cooking time. The gel consistency exhibited a wide range, varying from soft to hard. The gel consistency exhibited the highest phenotypic and genotypic coefficient of variance, with values of 42.44% and 41.88%, respectively. Most of the studied traits except for kernel elongation were identified as having high heritability and high genetic advance as a percentage of the mean. A dendrogram effectively revealed the genetic relationships among Malaysian rice landraces by generating three distinct clusters. Cluster Ⅰ was primarily composed of glutinous rice landraces with a low to very low amylose content and exhibited the highest mean values for gel consistency and kernel elongation. Cluster Ⅱ consisted of 13 rice landraces that had the highest mean value for milled grain length and grain shape. Cluster Ⅲ was composed of rice landraces and control rice cultivars, and they exhibited the highest mean values for alkali spreading value, amylose content, and milled grain width. Bokilong, Kolomintuhon, Silou, Tutumoh, and Bidor in Cluster Ⅲ exhibited comparable physicochemical properties and cooking quality traits as the control rice cultivars. The findings of this study are important for identifying potential donors for breeding programs focused on developing high-quality or specialty rice cultivars.</p>

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Study on physicochemical properties of rice landraces for amylose, gel consistency and gelatinization temperature

Cited by 3 publications

References 12 publications

Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes

Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes

Glycolate catabolic bypass pathway integration in rice could be effective in lowering photorespiratory rate with modulating starch content and grain quality

Profile of the grain physical traits and physicochemical properties of selected Malaysian rice landraces for future use in a breeding program

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