Changes in water absorption and morphology of rice with different eating quality during soaking

Review Chemistry, Applied

Main controllers for improving the resistant starch content in cooked white rice

Xueer Yi et al.

Summary: The review evaluates the main factors affecting the resistant starch content of cooked white rice, aiming to assist the food industry in developing strategies to increase the resistant starch content.

FOOD HYDROCOLLOIDS (2022)

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Article Nutrition & Dietetics

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

Shijie Shi et al.

Summary: The taste quality of rice is influenced by rice types and the environment. Protein content can better reflect the taste quality change for rice and has a higher predictive ability in determining rice types with high and low taste values.

FRONTIERS IN NUTRITION (2022)

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Article Food Science & Technology

Effects of Nitrogen Fertilizer on the Starch Structure, Protein Distribution, and Quality of Rice

Shijie Shi et al.

Summary: Nitrogen fertilizer application has a direct impact on the eating quality of rice, leading to a decrease in the overall quality. This is attributed to the increased protein content in the outer layer of rice and the changes in starch structure, which result in reduced gelatinization properties of starch and overall rice quality.

ACS FOOD SCIENCE & TECHNOLOGY (2022)

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Article Chemistry, Applied

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Hongyan Li et al.

Summary: The study demonstrates that steaming can reduce the stickiness of rice, and as the steaming time increases, the degree of starch gelatinization increases while starch crystallinity decreases. Additionally, the study found that the molecular size and chain length distribution of leached starch during rice gelatinization are significantly different from those of native starch. By controlling rice stickiness, non-sticky rice foods can be produced.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

Shijie Shi et al.

Summary: The study revealed that rice quality is influenced by nitrogen fertilizer treatments and rice varieties, with different coefficients of variation for different quality traits. Cluster analysis and principal component analysis were used to classify and evaluate rice quality, indicating that certain varieties were more likely to achieve better comprehensive rice quality under low nitrogen conditions.

FOODS (2021)

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Article Chemistry, Applied

Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors

Zhanqiang Hu et al.

Summary: The study utilized five model equations to simulate the water absorbing expansion kinetics of Japonica and Indica rice at different temperatures. It was found that protein content, apparent amylose content, and the dimensions of rice have significant effects on its water absorbing characteristics.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice ( Oryza sativa L.) varieties

Hong Chen et al.

Summary: The study found that the taste quality of indica rice varieties is influenced by factors such as amylose and protein content, viscosity characteristics, etc. Chemical composition, RVA, and taste analyzer methods can effectively evaluate taste quality and help in early selection of high-quality rice varieties.

FOOD CHEMISTRY (2021)

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Article Green & Sustainable Science & Technology

Balance rice yield and eating quality by changing the traditional nitrogen management for sustainable production in China

Bo Cheng et al.

Summary: The total yield of rice in China has significantly increased in recent decades but is overly dependent on nitrogen fertilizer input. Consumers are now focusing more on rice quality, especially eating quality. Adjusting nitrogen management by reducing input can improve both rice yield and eating quality.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Food Science & Technology