Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice ( Oryza sativa L.) varieties
文献类型： 外文期刊
作者： Chen, Hong 1 ; Chen, Duo 1 ; He, Lianhua 1 ; Wang, Tao 1 ; Lu, Hui 1 ; Yang, Fan 1 ; Deng, Fei 1 ; Chen, Yong 1 ; Tao, Youfe 1 ;
作者机构： 1.Sichuan Agr Univ, Minist Agr, Key Lab Crop Ecophysiol & Farming Syst Southwest, Crop Ecophysiol & Cultivat Key Lab Sichuan Prov, Chengdu, Peoples R China
2.Rice Res Inst Guizhou Prov, Guiyang, Peoples R China
3.Yunnan Acad Agr Sci, Food Crops Res Inst, Kunming, Yunnan, Peoples R China
关键词： Chemical composition; Indica rice; Rapid Visco Analyser (RVA); Cooking quality
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 349 卷
页码：
收录情况： SCI
摘要： Yield, taste quality, and cultivar utilisation improvements are important research topics in indica rice breeding. Herein, we compared the relative effectiveness and relationship of three taste evaluation methods, namely, chemical composition, Rapid Visco Analyser (RVA), and taste analyser. We assessed associations among these methods using 36 indica varieties commonly grown in Yunnan, Sichuan, and Guizhou, China. Temperature and sunlight duration during grain filling influenced rice cooking quality. Varieties with high taste quality had low amylose and protein contents; high peak viscosities and breakdowns; and low hold viscosities, setbacks, and final viscosities. Protein and combined protein and amylose explained 38.6% and 62.1% of the variation in taste value, respectively. The RVA profile was affected by protein, amylose, and amylopectin contents and explained 60.5% of the taste-value variation. This study lays the foundation for taste evaluation of high-quality rice varieties early in the breeding process, which can improve cultivation and marketing potential.
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