ArticleFrontiers in nutrition2021
Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed.
- Sowing Date Regulates Starch Metabolism of Glutinous Rice via Altering High-Temperature Duration to Modify Flavor Compound Composition in Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Dough Functional Properties and Bread Quality of Stone-Milled Refined Flours in Comparison to Traditional HRS Wheat Flours.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value.Foods (Basel, Switzerland) · 2026Article
- Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.Foods (Basel, Switzerland) · 2026Article
- Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review.Plant biotechnology journal · 2026Review
- Delayed Potassium Application Alters Protein Accumulation While Improving Eating Quality and Yield in Rice.Plants (Basel, Switzerland) · 2026Article
- Protein content and flour viscosity predict pasta quality in pinto bean germplasm.Journal of the science of food and agriculture · 2025Article
- Optimized Carbon-Nitrogen Fertilization Boosts Fragrant Rice (Plants (Basel, Switzerland) · 2025Article
- Integrative transcriptogenomic analyses reveal the regulatory network underlying rice eating and cooking quality and identify a role for alpha-globulin in modulating starch and sucrose metabolism.Plant communications · 2025Article
- Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin.Mycotoxin research · 2025Article
- Regulation of Rice Grain Quality by Exogenous Kinetin During Grain-Filling Period.Plants (Basel, Switzerland) · 2025Article
- Effects of Selenium Application on Starch Structure, Physicochemical Properties, and Texture Properties of Rice.International journal of food science · 2025Article
- Characterization of a Major Quantitative Trait Locus for the Whiteness of Rice Grain Using Chromosome Segment Substitution Lines.Plants (Basel, Switzerland) · 2024Article
- Population Structure and Genetic Diversity of Shanlan Landrace Rice for GWAS of Cooking and Eating Quality Traits.International journal of molecular sciences · 2024Article
- A comparative study of grain quality and physicochemical properties of premium japonica rice from three typical production regions.Frontiers in plant science · 2024Article
- Article
- Prediction of protein content in paddy rice (Frontiers in plant science · 2024Article
- Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread.Foods (Basel, Switzerland) · 2023Article
- Development of a Comprehensive Quality Evaluation System for Foxtail Millet from Different Ecological Regions.Foods (Basel, Switzerland) · 2023Article
- The Key Metabolites in Rice Quality Formation of ConventionalCurrent issues in molecular biology · 2023Article
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7 authors.
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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.
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