Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Abstract

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

Effects of Biochar Amendment and Nitrogen Fertilizer on RVA Profile and Rice Grain Quality Attributes

“…Similar findings were reported by Xuan et al [ 15 ] that amylose content was strongly positively correlated with FV, TV, SB, and grain BD. Shiji et al [ 26 ] documented that RVA had a significant relationship with amylose content, in which amylose might affect the RVA traits to alter the taste value of rice. However, in contrast, a negative correlation of PV and BD with amylose content was recorded in 71 japonica and 68 Indica rice verities [ 49 ].…”

“…Brown rice percentage, milled rice percentage, and head rice percentage are common milling quality assessment criteria that reflect the proportion of whole kernels (head rice or head milled rice) and broken kernels produced during rough rice milling [ 18 ]. Although numerous studies have been conducted on amylose content and RVA profile of rice grain nutritional quality [ 15 , 18 , 22 , 23 , 26 ], to our knowledge, this is the first experimental study to evaluate the responses of noodle rice grain RVA profile characteristics and other grain quality attributes to different BC and N applications under paddy field conditions.…”

Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values

“…In our study, there was no significant difference in protein content between the two treatments ( Figure S1 ). At the same time, according to the previous study [ 39 ], the above results might be not correlated with the taste of rice. However, we found that HNW could significantly reduce the amylose/starch ratio of stored rice compared to the control, and this is consistent with our previous research [ 22 ] ( Figure S2 ), which was beneficial for improving the taste quality of stored rice [ 40 ].…”

Natural Variation of Fatty Acid Desaturase Gene Affects Linolenic Acid Content and Starch Pasting Viscosity in Rice Grains

“…In line with these results, overexpression of OsFAD3-1 ZS97 positively affects starch pasting properties of rice grains. As the attributes of high BD and low SB are associated with good tasty, softening, and stickiness of cooked rice [ 30 , 31 ], the OsFAD3-1 alleles with a high expression level are useful to improve the cooking and eating quality of rice. Therefore, OsFAD3-1 would be the potential target for the improvement of rice quality regarding both the cooking and eating quality and nourishment of brown rice.…”