Abstract
We examined the influences of grain-thickness and mixing ratio of perfect grains to white-immature grains on the palatability and physicochemical properties of milled rice grown in shading, high-temperature and control plots using Nipponbare and Hinohikari. The thinner the grain, especially less than 1.9 mm, the lower the palatability. The decreasing tendency in palatability was marked in the high-temperature plot than in the control plot, and in Nipponbare than in Hinohikari. In both cultivars and in each plot, the palatability of the grains thicker than 2.0 mm showed a plateau. The thinner the grain, the higher was the protein content. The protein content was higher in the order of high-temperature plot > shading plot > control. On the contrary, the thinner the grain, the lower was the amylose content. The amylose content was lower in the high-temperature plot than in either the control plot or shading plot. The maximum viscosity and breakdown values of amylographic characteristics decreased the thinner the grain. The higher the mixing ratio of white-immature grains, the lower the palatability. The mixing ratio of white-immature grains showed negative correlation with the overall eating quality, amylose content, maximum viscosity and breakdown, but a positive correlation with protein content. However in the control plot, the protein content of perfect grains was not different from that of perfect grains and white-immature grains, suggesting that the lower palatability of white-immature grains was not caused by the protein content. The thinner the grain and the higher the mixing ratio of white-immature grains under the shading and high-temperature treatments, the lower was the palatability due to the increase in protein content despite the decrease in amylose content.
| Original language | English |
|---|---|
| Pages (from-to) | 252-261 |
| Number of pages | 10 |
| Journal | Japanese Journal of Crop Science |
| Volume | 82 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2013 |
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Keywords
- Appearance quality
- Brown rice
- Chalky rice grains
- Grain thickness group
- High-temperature
- Palatability
- Shading
ASJC Scopus subject areas
- Food Science
- Agronomy and Crop Science
- Genetics
Cite this
Effect of thickness and appearance quality of brown rice on palatability and physicochemical properties of rice grown under shading and high-temperature treatments. / Ishizuki, Hiroki; Matsue, Yuji; Ogata, Takefumi; Saito, Kuniyuki.
In: Japanese Journal of Crop Science, Vol. 82, No. 3, 2013, p. 252-261.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of thickness and appearance quality of brown rice on palatability and physicochemical properties of rice grown under shading and high-temperature treatments
AU - Ishizuki, Hiroki
AU - Matsue, Yuji
AU - Ogata, Takefumi
AU - Saito, Kuniyuki
PY - 2013
Y1 - 2013
N2 - We examined the influences of grain-thickness and mixing ratio of perfect grains to white-immature grains on the palatability and physicochemical properties of milled rice grown in shading, high-temperature and control plots using Nipponbare and Hinohikari. The thinner the grain, especially less than 1.9 mm, the lower the palatability. The decreasing tendency in palatability was marked in the high-temperature plot than in the control plot, and in Nipponbare than in Hinohikari. In both cultivars and in each plot, the palatability of the grains thicker than 2.0 mm showed a plateau. The thinner the grain, the higher was the protein content. The protein content was higher in the order of high-temperature plot > shading plot > control. On the contrary, the thinner the grain, the lower was the amylose content. The amylose content was lower in the high-temperature plot than in either the control plot or shading plot. The maximum viscosity and breakdown values of amylographic characteristics decreased the thinner the grain. The higher the mixing ratio of white-immature grains, the lower the palatability. The mixing ratio of white-immature grains showed negative correlation with the overall eating quality, amylose content, maximum viscosity and breakdown, but a positive correlation with protein content. However in the control plot, the protein content of perfect grains was not different from that of perfect grains and white-immature grains, suggesting that the lower palatability of white-immature grains was not caused by the protein content. The thinner the grain and the higher the mixing ratio of white-immature grains under the shading and high-temperature treatments, the lower was the palatability due to the increase in protein content despite the decrease in amylose content.
AB - We examined the influences of grain-thickness and mixing ratio of perfect grains to white-immature grains on the palatability and physicochemical properties of milled rice grown in shading, high-temperature and control plots using Nipponbare and Hinohikari. The thinner the grain, especially less than 1.9 mm, the lower the palatability. The decreasing tendency in palatability was marked in the high-temperature plot than in the control plot, and in Nipponbare than in Hinohikari. In both cultivars and in each plot, the palatability of the grains thicker than 2.0 mm showed a plateau. The thinner the grain, the higher was the protein content. The protein content was higher in the order of high-temperature plot > shading plot > control. On the contrary, the thinner the grain, the lower was the amylose content. The amylose content was lower in the high-temperature plot than in either the control plot or shading plot. The maximum viscosity and breakdown values of amylographic characteristics decreased the thinner the grain. The higher the mixing ratio of white-immature grains, the lower the palatability. The mixing ratio of white-immature grains showed negative correlation with the overall eating quality, amylose content, maximum viscosity and breakdown, but a positive correlation with protein content. However in the control plot, the protein content of perfect grains was not different from that of perfect grains and white-immature grains, suggesting that the lower palatability of white-immature grains was not caused by the protein content. The thinner the grain and the higher the mixing ratio of white-immature grains under the shading and high-temperature treatments, the lower was the palatability due to the increase in protein content despite the decrease in amylose content.
KW - Appearance quality
KW - Brown rice
KW - Chalky rice grains
KW - Grain thickness group
KW - High-temperature
KW - Palatability
KW - Shading
UR - http://www.scopus.com/inward/record.url?scp=84940320412&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84940320412&partnerID=8YFLogxK
U2 - 10.1626/jcs.82.252
DO - 10.1626/jcs.82.252
M3 - Article
VL - 82
SP - 252
EP - 261
JO - Japanese Journal of Crop Science
JF - Japanese Journal of Crop Science
SN - 1349-0990
IS - 3
ER -