Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

Abstract

Cereal Chem. 86(3):274-280Understanding the influences of amylose and protein contents on rice sensory properties is key to maintaining quality and providing consumers with rice with desired flavor and textural attributes. This research focused on delineating the effects of nitrogen nutrition on cooked rice texture and flavor. The sensory properties of cultivars grown in adjoining fields with differing rates of nitrogen fertilizer (to yield grains with a large spread in protein contents) were measured by a panel trained in descriptive analysis. Second, rice sensory properties were modeled using apparent amylose and protein data. Fertilizer level affected protein and apparent amylose contents and, in turn, cooked rice texture. Protein contents were signifi-cantly higher (P < 0.0007) and apparent amylose contents were significantly lower (P < 0.0001) at the higher fertilizer level. Models revealed a negative correlation of protein content with initial starchy coating, slickness, and stickiness between grains-three attributes that are perceived when cooked rice is first introduced into the mouth. Models for roughness, hardness, and moisture absorption-attributes representing three phases of evaluation in the mouth-showed a positive correlation with protein content. The models provide insight into the magnitude of change in protein content that is likely required to observe textural changes in cooked rice.

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

“…Higher reduction in AAC was observed for IET21205 and the lowest for IET21208. A significant negative correlation between AAC and N application was reported earlier by Champagne et al (2009). PAU201 and PR120 showed significantly lower AAC as compared to other cultivars.…”

Important Sensory Properties Differentiating Premium Rice Varieties

“…The technique has been used extensively for determining the effect of different growing and/or processing conditions on sensory properties of rice (Champagne et al 1997(Champagne et al , 2004a(Champagne et al , b, 2007(Champagne et al , 2009Meullenet et al 1999Meullenet et al , 2000.…”

EFECTO DE LA VARIEDAD Y LA FERTILIZACIÓN EN INDICADORES DE CALIDAD PROTEICA IN-VITRO DE DOS VARIEDADES Y UNA LÍNEA DE GARBANZO (Cicer arietinum)

“…Esto quiere decir que el nitrógeno añadido al terreno de siembra, no necesariamente es absorbido en su totalidad ó al ser absorbido por la planta, no precisamente se convertirá en nitrógeno proteico, ya que la planta lo puede utilizar en su desarrollo. Ha sido ampliamente documentado que el contenido de nitrógeno proteico en el arroz está influenciado no sólo por la cantidad de nitrógeno aplicado en el cultivo sino también por el tipo de fertilizante utilizado y que la cantidad de nitrógeno añadido al suelo afecta la cantidad de la fracción de glutenina (20).…”