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

Shijie Shi,Bo Cheng,Cougui Cao,Chengxuan Li,Mingli Cai,Enting Wang,Yang Jiang

doi:10.3389/fnut.2021.758547

Shijie Shi, Bo Cheng + Show 5 more

Open Access

https://doi.org/10.3389/fnut.2021.758547

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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.

Highlights

Rice (Oryza sativa L.) is the staple food of two-thirds of the world, and rice production has a very important position [1]
The 7 rice types used in this study were selected from 60 varieties according to various types, taste value, and grain shape
Under the conditions of nitrogen fertilizer treatment, the protein and amylose contents of rice showed changes, which led to different rice varieties with different taste values (Figure 1)

Summary

Introduction

Rice (Oryza sativa L.) is the staple food of two-thirds of the world, and rice production has a very important position [1]. China is the largest rice producer in the world, and half of the population in China consume rice [2]. The taste quality of rice is affected by many environmental factors, such as variety, temperature, and fertilizer. Under suitable environmental conditions high taste-quality rice can be produced [4]. The taste quality of rice is a comprehensive evaluation of sensory indicators of rice, such as smell, appearance, palatability, and taste [5]. Different people have different genders, ages, regions, and preferences, etc., which will affect the correct evaluation of rice [6]

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Conclusion