Comparative Study on Rice Eating Quality with Parameters-Related Differences between <i>Indica</i> and <i>Japonica</i> Rice Subspecies

Abstract

800x600 This research aimed to explore the physicochemical mechanism of differences of eating quality between indica and japonica rice subspecies by testing the differences of their physical and chemical properties, including appearance quality, cooking quality, and eating quality. A total of 57 rice varieties, including 20 early season traditional indica , 13 late season traditional indica, 12 late season indica hybrid, and 12 japonica , were selected, and 21 parameters, including 4 grain parameters, 6 RVA characteristics parameters, 3 physicochemical parameters, 8 eating parameters, were tested, then the character values relating to eating quality, RVA characteristic spectrums and 6 step decision coefficient (R 2 ) from parameters to eating quality were analyzed. The results indicated that variability of the physicochemical parameters was much bigger among indica rice (early season traditional indica, late season traditional indica and late season indica hybrid) than among japonica rice, and bigger these variability were basic the same in three groups of indica rice. The values of RVA feature (x5-x10) and variation coefficients were bigger among traditional indica rice (early and late season) than among late indica hybrid rice and japonica rice, and their coefficient of variation of taste value was also relatively bigger. Besides eight taste parameters, the hot paste viscosity and pasting temperature coming from late indica hybrid rice and the chalkiness rate coming from japonica rice were all the most reliable evaluation parameters to forecast eating quality of rice because of their more coefficient of association to taste. The curve graphs reflecting cp (Centipoise) value demonstrated respectively almost similar model from both late indica hybrid rice and japonica rice in cooking process, that was, the change of viscosity value tended to be consistent in cooking process respectively in two groups of rice, and it was very difficult to breed the rice varieties having bigger viscosity difference, However these curve graphs coming from traditional indica rice(early, late season) with bigger change range demonstrated their more genetic diversity. Normal 0 7.8 pt 0 2 false false false EN-US ZH-CN X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:Table Normal; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Times New Roman,serif;}