Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies

Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.

Effects of the potassium application rate on lipid synthesis and eating quality of two rice cultivars

Lipid content has an important effect on rice eating quality,but the effects of fertilizer application rate on the lipid synthesis and eating quality of rice are not well understood.Potassium(K)has a strong influence on rice quality and the requirement for K fertilizer in rice is greater than for nitrogen(N)and phosphorus(P)fertilizers.To investigate the effects of K fertilizer on the lipid synthesis and eating quality of rice,we used Nanjing 9108(NJ9108,japonica)and IR72(indica)rice as experimental materials and four K levels:K0(0 kg ha^(-1)),K1(90 kg ha^(-1)),K2(135 kg ha^(-1))and K3(180 kg ha^(-1)).The results showed that the lipid content,free fatty acid(FFA)content,unsaturated fatty acid(UFA)content,malonyl-CoA(MCA)content,phosphatidic acid(PA)content,lipid synthesis-related enzyme activities and eating quality first increased and then decreased with increasing K in both cultivars.The maximum values were obtained under K2.However,the saturated fatty acid(SFA)content showed the opposite trend.No significant differences were found in pyruvate(PYR)content among the K treatments.The protein and oxaloacetic acid(OAA)contents and phosphoenolpyruvate carboxylase(PEPCase)activity of NJ9108 first decreased and then increased with increasing K,and the minimum values were obtained under K2;while IR72 showed the opposite trend and the maximum values were obtained under K1.Overall,increasing K optimized the fatty acid components and increased the lipid content and eating quality of rice by enhancing lipid synthesis-related enzyme activities and regulating substrate competition for lipid and protein synthesis.The optimal K application rate for lipid synthesis,eating quality and grain yield was 135 kg ha^(-1)for both cultivars.

Genetic Improvement of Japonica Rice Variety Wuyujing 3 for Stripe Disease Resistance and Eating Quality by Pyramiding Stv-b^i and Wx-mq

Japonica rice variety Kanto 194 as the donor of resistance gene Stv-b^i and Iow-amylose content gene Wx-mq was used to improve the resistance and eating quality of Wuyujing 3 by the breeding strategy of backcross. In continuous backcross and selfcross generations, the related molecular markers with Stvobi and Wx-mq genes were utilized for genotypic detection by associated with resistance identification of rice stripe disease and agronomic traits selection. Finally, 10 improved lines with homozygous genotype Stv-b^i Stv-b^iWx-mqWx-mq were obtained from BC3F4 generation. The results of comparative analysis indicated that most characters of these lines were consistent with those of recipient parent Wuyujing 3, except for the improved resistance, appearance and eating quality. By evaluation of the comprehensive performance of them, two excellent lines K01 and K04 were selected for further experiments.

Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy

The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared(FT-NIR)Spee-trometer.Samples of milled:parboiled rioe,white rioe,new Jasmine rice(harvested in 2012)and aged Jasmine rice(harvested in 2006 or during the period 2007-2011)were used in this study.The eating quality of the cooked rioe,ie,adhesiveness,hardness,dryness,whiteness and aroma,were evaluated by trained sensory panelists.FT-NIR spectroscopy models for predicting the eating quality of cooked rioe were established using the partial least squares regression.Among the eating quality,the stickiness model indicated its highest prediction ability(ie,R2a=0.71;.RMSEP=0.65;Bias=0.00;RPD=1.87)and SEP/SD of 2.In addition,it was clear that the water content did not affect the eating quality of cooked rice,rather the main chemical com-ponent implicated was starch.

Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China

Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard

Physicochemical Properties and Eating Quality of Lamp Meat of Dazu Black Goats

The routine nutrients, mineral content, amino acid content and fatty acid content as well as the physicochemical properties and the heavy metal and pesticide residues of Iongissimus dorsi muscles in confined Dazu black goats at the age of 6 months were determined. The results showed that the lamb meat of Dazu black goats was dch in nutrients, fresh, tender, palatable and fine in texture as well as non-hazardous in quality. Thus, the meat of Dazu black goat is a kind of healthy and nutritious food with rich nutrients, and it has better prospects of exploitation and utilization in the food industry.

Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice

Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at different grain filling stages, which were attributed to the accumulative speed of starch at different grain filling stages. During grain filling period, the varieties had no difference in the time when the activities of ADPglocose pyrophosphorylase （AGPP） and soluble starch synthesis （SSS） reached a maximum, but had difference in the time when the activity of starch branching enzyme （SBE） reached a maximum, in which the inferior quality varieties were earlier than the high quality ones, and high quality varieties still kept high enzyme activities at the late stage of grain filling. The correlation and correlative degree between AGPP, SSS, SBE and amylose content, amylopectin content, taste meter value, and RVA properties varied with the different stages of grain filling. The correlation between SSS activity and taste meter value was not significant during the whole period of grain filling, but the activities of AGPP and SBE had significant or highly significant correlation with taste meter value. It was helpful for improving quality of eating and cooking of japonica rice to use the materials with low enzyme activity at the early stage of grain filling or high enzyme activity at the late stage as parents.

Evaluation on the fresh eating quality of tree peony flowers

Tree peony(Paeonia suffruticosa)is an ornamental and medicinal plant in China.The fresh eating of flower petals has gradually become a new idea for further development.This study analyzed the sensory indexes,nutritional indexes and antioxidant indexes of fresh flowers of five cultivars,namely,‘Fengdan’(P.ostia‘Fengdan’),‘Xiangyu’(P.suffruticosa‘Xiangyu’),‘Zhaofen’(P.suffruticosa‘Zhanfen’),‘Luoyanghong’(P.suffruticosa‘Luoyanghong’)and‘High Noon’(P.‘High Noon’),to provide a theoretical basis for eating fresh tree peony flowers.The aroma volatiles of petals mainly comprised terpenes,alcohols and alkanes.‘Luoyanghong’and‘High Noon’have brighter colors.The taste test showed that‘Luoyanghong’,‘High Noon’and‘Xiangyu’were the most palatable.‘High Noon’contained the highest soluble sugar content,‘Luoyanghong’contained the highest starch and vitamin C(VC)levels,and‘Zhaofen’contained the highest soluble protein content.The contents of bioactive compounds were the highest in‘Luoyanghong’,and superoxide dismutase(SOD)activity was the highest in‘Xiangyu’.The petals were rich in essential amino acids,with the highest amount in‘Xiangyu’.‘Luoyanghong’and‘High Noon’showed strong antioxidant capacity.Therefore,tree peony flowers have excellent sensory qualities,abundant nutrients and strong antioxidant activity and could be further developed as a food to be eaten fresh.The results showed that tree peony flowers had great edible potential.Flowers of red and yellow cultivars can be considered for fresh eating on the basis of the traditional consumption of white and pink tree peony flowers.

Genome-Wide Association Study of Cooked Rice Textural Attributes and Starch Physicochemical Properties in indica Rice

Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.

Effects of Chalkiness on Cooking,Eating and Nutritional Qualities of Rice in Two indica Varieties

An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.

Changes in Activities of Glutamine Synthetase during Grain Filling and Their Relation to Rice Quality

Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.

Relationship Between Root Chemical Signals and Grain Quality of Rice

This study was designed to elucidate the relationship between root chemical signals and the quality of rice. Various rice genotypes were used. Zeatin （Z） ＋ zeatin riboside （ZR）, abscisic acid （ABA）, 1-aminocylopropane -1-carboxylic acid （ACC）, and organic acids in roots during grain filling and the appearance quality, cooking/eating quality were investigated. The correlations among them were analyzed. The results showed that Z ＋ ZR concentrations in the roots at mid- and lategrain-filling stages were significantly and positively correlated with the gel consistency and alkali spreading value （r = 0.72^＊ - 0.90^＊＊）, whereas negatively correlated with the amylose content （r = -0.68^＊ - -0.78^＊＊）. ABA concentrations in roots at mid- grain-filling stage were significantly and negatively correlated with the gel consistency and alkali spreading value （r = -0.90^＊＊-0.91^＊＊）, and positively correlated with the amylose content （r = 0.87^＊＊）. ACC concentrations in root exudates at mid-grain-filling stage were very significantly correlated with the percentage of chalky grains and chalkiness （r = 0.97^＊＊ - 0.98^＊＊）, and those at late-grain-filling stage Were significantly correlated with chalkiness and chalky size （r = 0.69^＊ - 0.96^＊＊）. The more the malic acid and succinic acid exuded from roots for a cultivar, the greater the breakdown values and the smaller the setback values in the starch profile, and the results were reversed for a cultivar with more tartaric acid and citric acid exuded from roots during the grain-filling period. The cultivar with more lactic acid in exudates had smaller gel consistency and alkali spreading values, but had greater amylose content. When roots were treated with exogenous ZR, ABA, and ACC during grain filling, effects of the chemicals on the rice quality were consistent with the relationships of the endogenous hormones （Z ＋ ZR, ABA, and ACC） with the quality indexes. Using rape cake as organic fertilizer can increase the concentrations of malic acid and succinic acids exuded from roots as well as the breakdown value in starch profile and reduce the setback value. The results suggest that root chemical signals play important roles in the formation of rice quality, and dee quality could be improved through regulating the signals.

Effect of Temperature at Grain Filling Stage on Activities of Key Enzymes Related to Starch Synthesis and Grain Quality of Rice

Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphoryiase （AGPP）, soluble starch synthase （SSS） and starch branching enzyme （SBE） gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum. AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.

Correlation Between Physicochemical Properties and Eating Qualities of Rice

Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, and eating qualities of six kinds of rice samples planted in Heilongjiang Province were studied. Correlation analysis showed that amylose content, water absorption and expansion rate were negatively correlated with eating qualities, yet gel consistency, alkali spreading values, solid content of rice-water and fat content were positively correlated with eating qualities. Among them, eating quality had an obvious correlation with amylose content and gel consistency, but no significant correlation with protein content. The regression equation, which described the relationship of the eating quality scores and physicochemical indexes, was Y=94.439–12.711X1–23.721X2–0.701X3＋0.570X4＋186.938X5（X1, X2, X3, X4 and X5 represented amylose content, water absorption, expansion rate gel, consistency and fat content）. The single factor analysis of variance showed that six kinds of rice existed significant differences in quality category.

Effect of Nitrogen Application Rates on the Nitrogen Utilization, Yield and Quality of Rice

Research on the effect of the nitrogen application rate on the balance of the nitrogen utilization, yield and quality of rice is common in South China but is relatively lacking in Northeast China, especially in the Liaohe Delta. In this study, Yanfeng 47 rice was planted in Panjin city, China, to explore the effect of six nitrogen rates (0, 160, 210, 260, 315 and 420 kg N/ha) on the nitrogen use efficiency, rice quality and grain yield of rice plants. The results showed that the application of an appropriate nitrogen rate (210-260 kg N/ha) remarkably increased the nitrogen use efficiency of rice plants, grain yield, rice milling quality and nutritional quality and resulted in a moderate rice eating quality. Although low nitrogen rates (160 kg N/ha) maintained a high rice eating quality, they decreased grain yield and other rice qualities, and excessive nitrogen (315 kg N/ha) increased rice appearance quality but significantly reduced the nitrogen use efficiency (p < 0.05), yield and eating quality of rice. Therefore, to produce rice in the Liaohe Delta by an environmentally friendly method and guarantee rice with high quality and yield, the recommended nitrogen application rate is 210 kg N/ha.

Improving chemical and sensory quality of high-oleic peanut by application of foliar fertilizer

High-oleic peanut is favored by consumers because its a longer shelf life and benefits for cardiovascular health.Up to the high-oleic standard and with good taste is essential for peanut products in food processing.The aim of present study was to explore the effect of foliar fertilizers on chemical and eating quality of high-oleic peanuts.Three high-oleic peanut cultivars,namely Huayu 09C2,Huayu 9621,and Huayu 962,were used as materials.Huayu 09C2 and Huayu 9621 were planted in Fuxin,Liaoning,foliar sprayed with Fosforil at 2250 mL/ha,and Huayu 962 was sown in Jvnan,Shandong,foliar sprayed with Foliplus at 1500/3000 mL/ha.The chemical and sensory quality of peanut harvested from the treatment plots and controls was evaluated.Results showed that,Huayu 09C2 and Huayu 9621,foliar spraying with Fosforil in Fuxin,Huayu 962,foliar spraying with Foliplus in Jvnan,all still maintained high oleate content levels,and the Fosforil treatment was effective in raising the intensity of sweetness of roasted kernels.This study demonstrated the feasibility of improving chemical and sensory quality of high-oleic peanut through foliar fertilizer.

Effects of Creatine Monohydrate Diet on Muscle Metabolism,Quality,Sensory and Oxidative Stability of Pork in Female,Entire and Castrated Male Pigs

Forty-two (42) finishing pigs (entire males—EM, surgical castrates—SC and gilts—G, each of 14)—progeny of Landracesows and Hampshire × Pietrain boars, were included in the trial. They were randomly divided into control and experimental groups(each of seven). Control groups were fed the standard diet without any supplement. Experimental groups received standard diet withthe same composition as control but with supplement of creatine monohydrate (CMH, 2.0 g/kg of feed) for 30 d prior to slaughter.Sex of pigs had significant effect (p < 0.05) on drip loss and tenderness of pork when EM showed higher drip loss than SC and lowertenderness compared to other two groups (4.71% vs. 3.80%, resp. 3.23 vs. 3.91 and 4.12). Creatine level in plasma was increased byCMH supplementation in 46% in EM, 43% in SC and 41% in G. Similarly, concentration of phosphocreatine (PCr) in muscleincreased in 84% in EM, 88% in SC and 83% in G, respectively. CMH also improved meat colour L* (50.03 vs. 48.88) and reduceddrip loss in both EM (5.24% vs. 4.18%) and G (4.48% vs. 3.60%). Higher tenderness and better oxidative stability of pork after CMHsupplementation was found in all three sexes.

Effects of High Temperature and Strong Light Combine Stress on Yield and Quality of Early Indica Rice with Different Amylose Content during Grout Filling

High temperature(HT)accompanied with strong light(SL)often occurs in early indica rice production during grout filling stage in Southern China,which accelerates grain ripening.Two indica rice cultivars with different amylose content(Zhongjiazao17,ZJZ17,high amylose content;Xiangzaoxian45,XZX45,low amylose content)were grown under control(CK),HT,and HT+SL conditions during grout filling to determine the effects on grain yield and quality of rice.The results showed that compared with CK,HT and HT+SL significantly reduced the 1000-grain weight and filled grain rate whether in high or low amylose content early indica rice cultivars during grout filling,resulting in a significantly lower grain yield.Meanwhile,HT and HT+SL significantly decreased the milled rice rate,brown rice rate and head rice rate,whereas significantly increased chalky rate and chalky degree;and breakdown decreased and setback,pasting temperature increased in the cultivars,leading to the poor processing,appearance and cooking and eating quality of early indica rice cultivars.Compared with HT,the yield of ZJZ17 was significantly decreased under HT+SL,due to the lower 1000-grain weight.However,the effect of HT+SL on rice quality varied in the cultivars.In general,the yield and rice quality of ZJZ17 were relatively poor under HT+SL.Our results suggested that HT and HT+SL during grout filling had significant damage to the yield and quality of early indica rice cultivars,especially HT+SL,while the high amylose cultivar ZJZ17 showed a higher negative effect under HT+SL.

Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain,China

In recent years,an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China.The grain yield and quality of these new cultivars showed significant differences in large scale planting.However,the causes of the differences remain little known.Therefore,three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality.A scanning calorimeter(DSC),X-ray powder diffractometer(XRD),rapid viscosity analyzer(RVA)and taste analyzer were used to evaluate the cooking and eating properties.The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars.Soft inbred japonica rice cultivars had a low amylose content and moderate protein content,which are the main reasons for the superior cooking and eating quality.In addition,the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars,which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy(ΔH_(gel)).Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars.The setback value(SB)and breakdown value(BD),indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars,also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types.This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy（Wx） gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx m RNA and granule-bound starch synthase I（GBSS I） in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content（AAC） and gel consistency（GC） were similar in each type of Wx allele. The AAC followed the order, Wx^a type〉Wx^in type〉Wx^b type〉Wx^mq type〉wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer（RVA） profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.