Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?
Marie Claire Custodio,Rosa Paula Cuevas,Jhoanne Ynion,Alice G. Laborte,Maria Lourdes Velasco,Matty Demont +5 more
TLDR
Premium quality is defined by nutritional benefits, softness and aroma in Southeast Asia, and by the physical appearance of the grains (uniformity, whiteness, slenderness, satiety, and aroma), which are found to be consistent with industry perceptions and have important implications for regional and national breeding programs.Abstract:
Background Quality is a powerful engine in rice value chain upgrading. However, there is no consensus on how “rice quality” should be defined and measured in the rice sector. Scope and approach We adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders in rice value chains in Southeast and South Asia; (ii) measured and defined by food technologists; and (iii) predicted through genetics. Key findings and conclusions Consumers are heterogeneous with respect to their perceived differentiation of rice quality among regions, countries, cities, and urbanization levels. Premium quality is defined by nutritional benefits, softness and aroma in Southeast Asia, and by the physical appearance of the grains (uniformity, whiteness, slenderness), satiety, and aroma in South Asia. These trends are found to be consistent with industry perceptions and have important implications for regional and national breeding programs in terms of tailoring germplasm to regions and rice varieties to specific local market segments. Because rice is traded internationally, there is a need to standardize definitions of rice quality. However, food technologists have not reached unanimity on quality classes and measurement; routine indicators need to be complemented by descriptive profiles elicited through sensory evaluation panels. Finally, because rice quality is controlled by multiple interacting genes expressed through environmental conditions, predicting grain quality requires associating genetic information with grain quality phenotypes in different environments.read more
Citations
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Journal ArticleDOI
Electronic nose for volatile organic compounds analysis in rice aging
Jinyong Xu,Kewei Liu,Chao Zhang +2 more
TL;DR: In this article, the characteristics of volatile organic compounds (VOCs) that greatly contribute to aroma profiles of rice are introduced, and the working principles and applications of an electronic nose (E-nose) device as a reliable measurement in rice quality assessment based on the variation of aroma profiles are highlighted.
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Low glycemic index rice—a desired trait in starchy staples
Aravind Kumar Jukanti,Putlih Adzra Pautong,Putlih Adzra Pautong,Putlih Adzra Pautong,Qiaoquan Liu,Nese Sreenivasulu +5 more
TL;DR: A multidisciplinary approach of introducing low to moderate GI property to modern varieties of rice through genetic manipulations and diet-based diversification solutions in a healthy plate of well-balanced portions of macronutrients with low GI food matrix together with elevated nutrient density and dietary fibre offers a sustainable solution to address the growing concern in meeting double burden nutritional challenges.
Journal ArticleDOI
Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India.
Ratnasekhar Ch,Olivier P. Chevallier,Philip McCarron,Terence F. McGrath,Di Wu,Le Nguyen Doan Duy,Arun P Kapil,Mary McBride,Christopher T. Elliott +8 more
TL;DR: VOC fingerprinting is established as a highly efficient approach to identify the geographical origin of rice through characterising volatile organic compounds profiles to distinguish rice samples from China, India and Vietnam.
Journal ArticleDOI
Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties
Hong Chen,Duo Chen,Lianhua He,Tao Wang,Hui Lu,Fan Yang,Fei Deng,Yong Chen,Youfeng Tao,Min Li,Guiyong Li,Wan-Jun Ren +11 more
TL;DR: Wang et al. as mentioned in this paper compared the relative effectiveness and relationship of three taste evaluation methods, namely, chemical composition, Rapid Visco Analyser (RVA), and taste analyser.
Journal ArticleDOI
A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency
Changquan Zhang,Yong Yang,Shengjie Chen,Xueju Liu,Jihui Zhu,Lihui Zhou,Yan Lu,Qianfeng Li,Xiaolei Fan,Shuzhu Tang,Minghong Gu,Qiaoquan Liu +11 more
TL;DR: The results suggest that Wx mw is a promising allele to improve grain quality, especially ECQ and grain transparency of high‐yielding japonica cultivars, in rice breeding programs.
References
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