Search Results (184)

The quality of rice, one of the most important food crops in the world, is directly related to people’s dietary experience and nutritional health. With the improvement in living standards, consumer requirements for the taste quality of rice are becoming increasingly strict. Japonica rice occupies an important position in rice production due to its rich genetic diversity and excellent agronomic characteristics. In this study, LJ433, JY653, LJ218, LJ177, LY66, and LX21, which are mainly popularized in northern China and have different taste values, were selected as the experimental subjects, and YJ219, which won the gold award in the third China high-quality rice variety taste quality evaluation, was taken as the control (CK). Low-field nuclear magnetic resonance and spectral analysis were adopted as the main detection techniques. The effects of free water (peak area increased by 13.24–86.68% when p < 0.05), bound water, appearance characteristics (such as chalkiness, which decreased by 18.48–86.48%), and chemical composition (amylose content decreased by 3.76–26.47%) on the taste value of rice were systematically analyzed, and a multi-dimensional “appearance–palatability–nutrition” evaluation system was constructed. The experimental results indicated that increasing the free water content, reducing the chalkiness and chemical component content could significantly improve the taste value of rice (p < 0.05). The results of this research provide a theoretical basis for breeding new high-yield and high-quality rice varieties and have guiding significance for the practice of rice planting and processing. Full article

Due to consumer needs and the prevalence of gluten-related disorders such as celiac disease, the gluten-free food market is expanding rapidly and is expected to surpass USD 2.4 billion by 2036. The objective of this study was to substitute wheat flour with oat, black rice, brown rice, buckwheat, and rice flours in the production of gluten-free scones, to assess consumer acceptability, and to identify factors contributing to consumer acceptability using check-all-that-apply questions. The 10 attributes of appearance, color, texture, grainy flavor, sweetness, familiar flavor, novelty, familiarity, moistness, and consistency exhibited statistically significant differences among the samples (p < 0.001). One hundred consumers evaluated 18 attributes using a nine-point hedonic scale, and all attributes demonstrated statistically significant differences across six samples (p < 0.001). The samples from buckwheat and wheat scored the highest in consumer acceptability. The results indicate a strong positive correlation between overall liking and purchase intention, with sensory attributes such as nutty flavor, cohesiveness, appearance, moistness, color, texture, and inner softness positively influencing consumer acceptability. The attributes affecting negatively were thick throat sensation, unique flavor, and stuffiness. This study is expected to provide data to aid in the development of better-tasting gluten-free products that meet customer and market needs. Full article

As living standards rise, there has been a growing emphasis on quality traits related to rice’s taste potential. Recent studies explored correlations among quality traits, but the influence of major genes governing a specific quality trait on other quality traits remains elusive. Here, we report on the application of grain quality genes, two of Waxy (Wx) and Starch synthase II-a (SSIIa), which dominates in rice cooking and eating quality, and two grain length/width-related genes, grain size 3 (GS3) and grain width 7 (GW7), on appearance quality traits. Five allele-specific markers for these genes were developed, and used to stack the desirable alleles at these loci. The effects of individual or combined alleles at the loci were evaluated using a set of 156 rice germplasm. We found that the Wx-In1 (Intron 1) locus exerts a major effect in controlling both amylose content and gel consistency, while the SSIIa-Ex8 (Exon 8) locus primarily governs alkali spreading value. The impact on chalkiness-related traits follows the hierarchy of Wx-In1 > SSIIa-Ex8 > Wx-Ex10 (Exon 10). GS3-Ex2 (Exon 2) has a highly significant impact on chalkiness-related traits, and the GW7-Pro (Promoter) locus exerts a synergistic effect. The GS3-Ex2 locus exerts an effect in controlling both gel consistency and alkali spreading value, while the GW7-Pro locus governs amylose content. The data for newly developed allele-specific markers will facilitate the improvement of rice quality in rice. Full article

Nowadays, food traceability represents an important issue in the current context of trade agreements, which influence global food prices. Many consumers prefer to pay a higher price for a traditional cultivation regime of a certain food product that comes from a certain region, appreciating the taste of the respective foodstuff. The potato is now the world’s fourth most important food crop in terms of human consumption, after wheat, maize, and rice. In this context, 100 potato samples from the Romanian market were collected. While 68 samples came from Romania, the rest of the 32 were from abroad (Hungary, France, Greece, Italy, Germany, Egypt, and Poland). The countries selected for potato sample analysis are among the main exporters of potatoes to the Romanian market. The samples were investigated by their multi-elemental and isotopic (²H, ¹⁸O and ¹³C) fingerprints, using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Isotope Ratio Mass Spectrometry (IRMS). Then, to distinguish the geographical origin, the experimental results were statistically processed using linear discriminant analysis (LDA). The best markers that emphasize Romanian potatoes were identified to be δ¹³C_bulk, δ²H_water, and Sr. Full article

This study evaluated the effects of one-time application of controlled-release fertilizer (CRF) on rice (Oryza sativa L.) grain yield, grain quality, and agronomic nitrogen use efficiency (ANUE, ANUE (kg/kg) = (Grain yield with N application − grain yield without N application)/N application amount) in coastal saline soils. A two-year field experiment (2023–2024) was conducted using two rice varieties (Nanjing 5718 and Yongyou 4953) under four nitrogen treatments: N0 (no nitrogen fertilization), N1 (270 kg·hm⁻², with a ratio of 5:1:2:2 at 1-day before transplanting, 7-day after transplanting, panicle initiation, and penultimate-leaf appearance stage, respectively), N2 (270 kg·hm⁻², one-time application at 1-day before transplanting as 50% CRF with 80-day release period + 50% urea), and N3 (270 kg·hm⁻², 50% one-time application of CRF with 120-day release period at the seedling stage + 50% urea at 1-day before transplanting). Compared with N1, the N3 treatment significantly increased grain yield by 10.2% to 12.9% and improved ANUE by 18.5% to 51.6%. It also improved processing quality (higher brown rice, milled rice, and head rice rates), appearance quality (reduced chalkiness degree and chalky rice percentage), and taste value (by 19.3% to 31.2%). These improvements were associated with lower amylose, protein, and soluble sugar contents and favorable changes in starch composition and pasting properties. While N2 slightly improved some quality traits, it significantly reduced yield and ANUE. Correlation analysis revealed that starch and protein composition, as well as pasting properties, were significantly associated with taste value and related attributes such as appearance, stickiness, balance degree, and hardness. Overall, one-time application of CRF with a 120-day release period at the seedling stage, combined with basal urea, offers an effective strategy to boost yield, quality, and ANUE in coastal saline rice systems. Full article

The purpose of this research is to clarify the genetic groups associated with high-quality germplasms with different genotypes and investigate the responses of their yield and quality traits to varied fertilization regimes, thereby providing references for premium breeding and cultivation practices. A total of 29 samples, including 15 newly developed lines and 14 elite cultivars, were analyzed as to their genetic structure. A split-plot field experiment was conducted to evaluate the responses of yield, quality, and agronomic traits to different fertilization treatments. The 29 samples were classified into three genetic groups. Line 1, developed by our team, formed a unique group, while Lines 3 and 8 constituted another distinct group. In the 2022 trial, the protein content ranged from 6.8% to 9.0%, amylose content from 17.9% to 20.1%, and taste value from 73.8 to 85.7. The top five samples in yield were Line 4, Line 2, Line 5, Line 6, and Line 1, with significant differences among them (p < 0.05) and markedly higher yields compared to other samples. For taste value, Longdao 17029, Line 2, Line 4, Line 5, and Line 6 ranked highest, with Longdao 17029 exhibiting significantly superior taste scores (p < 0.05). Fertilizer treatments ranked by yield were as follows: Treatment 1 (N₁₂₀P₁₀₀K₁₀₀) > Treatment 4 (Longfutianxia slow-release fertilizer) > Treatment 2 (N₉₆P₁₀₀K₁₀₀ + bio-organic fertilizer) > Treatment 3 (N₀P₀K₀), with significant differences (p < 0.05). Treatment 2 achieved a significantly higher taste value than the others (p < 0.05). In the 2023 trial, Longdao 17029 demonstrated higher leaf color index and net photosynthetic rate during the grain-filling stage, compared to Longdao 18 and Longdao 21. Lines 1, 3, and 8 are valuable for broadening the genetic diversity of rice in cold regions. Line 4 and Longdao 17029 show potential as novel germplasms for improving yield and taste quality. Moderate nitrogen reduction, combined with bio-organic fertilizer application, enhances rice taste value. Full article

Traditional rice varieties (TRVs), shaped by generations of adaptation to local soils and climates, are often seen as less competitive than modern rice varieties (MRVs) due to lower yields. As a result, the spread of MRVs has contributed to a global decline in TRVs. However, TRVs offer notable advantages, particularly in terms of sustainability and health benefits. In light of their gradual disappearance, this study aimed to compare the nutritional quality and consumer preferences for selected TRVs and MRVs cultivated in Kerala, India. We evaluated sensory attributes and physicochemical properties to assess their influence on consumer preference. Sensory rankings were analyzed using Kendall’s W test, while multiple linear regression was used to examine the relationship between consumer preference and various quality parameters. The study found that TRVs had significantly higher antioxidant levels, while MRVs had substantially higher protein contents. Sensory evaluations ranked TRVs more favorably, with grain appearance and taste being key drivers of preference. Physicochemical characteristics also significantly influenced consumer choice. To understand how these preferences influenced purchasing behavior, we conducted exit surveys in supermarkets and applied cluster and discriminant function analyses. The results indicated that both younger consumers and senior residents preferred TRVs in terms of purchase and consumption patterns. Full article

Selenium (Se) is a trace element that is beneficial in enhancing the quality of rice production. However, research on the effects of Se on rice quality under varying nitrogen (N) levels is limited and requires further investigation. This experiment utilized a randomized block design, incorporating an N fertilizer reduction and efficient application mode, with two N levels, CN (225 kg·hm⁻²) and LN (180 kg·hm⁻²), and three Se levels, HSe (0.12 kg·hm⁻²), LSe (0.06 kg·hm⁻²), and 0Se (0.00 kg·hm⁻²). The results indicated that the effects of Se on rice processing quality differ under different N levels. Selenium adversely affected the processing quality under the CN level, whereas it demonstrated some improvement at the LN level. Furthermore, Se application increased the Se content in rice by 46.48–141.82% and enhanced the taste value by 14.88–22.73%. It significantly improved the nutritional and cooking qualities of rice and positively influenced its appearance. Although N levels induced variations, their overall impact remained beneficial. Considering various indicators, applying 0.06 kg·hm⁻² of Na₂SeO₃ under the LN level yielded optimal results. This study provides valuable insights into the effects of Se on rice quality under different N levels. It provides a more scientific basis for the application of selenium fertilizer in rice. Full article

This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the Japonica variety, was analyzed for variations in amylose content and viscosity profiles. The study highlights how the rice’s compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The study examined washing duration, water-to-rice ratios, soaking times, and seasoning effects on product quality. The results demonstrated that washing rice for 230 s was optimal for the nigiri-forming process, while extending soaking beyond 3 min provided no additional water absorption benefits. Water temperature during soaking (10–50 °C) had minimal impact on water absorption. The addition of a vinegar mix reduced the pH to below 4.5, improving shelf life and sensory properties. During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. Microbial loads remained relatively low across all samples during storage, and rice colour showed minimal changes over time. These findings contribute significantly to optimizing sushi rice production processes, ensuring consistent quality and desirable textural attributes throughout storage while advancing the broader fields of rice research and culinary science. Full article

In our previous study, when Levilactobacillus brevis FB215, derived from blue cheese, was cultured in a water extract of Sakekasu, a byproduct of brewing Japanese rice wine, putrescine, a polyamine that has been reported to have health-promoting effects, accumulated. However, the culture supernatant exhibited an undesirable taste. A metabolome analysis revealed that the major metabolites that were increased by the fermentation of Sakekasu extract were lactate, citrulline, and putrescine. Sakekasu extract fermented by FB215 and cultured at 20 °C, 25 °C, 30 °C, and 37 °C contained lactate at concentrations of 35, 49, 58, and 59 mM, respectively, while the putrescine concentrations were approximately 1 mM at all culturing temperatures. Furthermore, 500 mL of Sakekasu extract fermented by FB215 contained 0.02 and 2.2% of the acceptable daily intake of tyramine and histamine, respectively, which are biogenic amines that raise safety concerns regarding their use in fermented foods. Supplementation with sucrose at a final sugar concentration of 16% (w/v) significantly improved the overall palatability of the Sakekasu extract fermented by FB215 to a level statistically equivalent to that of commercially available sugar-sweetened lactic acid bacterial beverages. A daily intake of 500 mL of Sakekasu extract fermented by FB215 provided approximately 28 mg of polyamines, which is equivalent to the increase in blood polyamine concentrations reported in a previous study. Full article

Rice is one of China’s primary staple crops, serving as the main food source for over 60% of the population. With the resolution of basic food security issues in China in recent years, the demand for high-quality rice has been steadily increasing. The taste quality of rice, a crucial indicator for evaluating rice quality, has attracted more attention from consumers. Although factors like variety, growing environment, and cultivation methods affect rice taste quality, the underlying mechanisms remain unknown, and no reliable control methods exist. This study selected 10 major rice cultivars, including 6 indica and 4 japonica varieties, and compared their differences in taste quality, focusing on yield and its components, taste quality, and dry matter accumulation. Among the tested varieties, Songxiangjing 1018 had the best taste quality, but not the highest yield. Zhongzheyou 8, Huazheyou 261, and Quanyousimiao showed both excellent taste quality and high yield. There was no significant correlation between taste quality and yield, suggesting the feasibility of breeding rice varieties with both superior taste and high productivity. Correlation analysis indicated that dry matter mass and net photosynthetic rate were significantly positively correlated with yield, but not with taste quality, highlighting the complexity of taste quality formation. Using a membership function comprehensive evaluation method (combines the outputs of multiple membership functions into a single composite value using specific rules (e.g., weighted average, extremum, logical operations) to produce a new membership degree.), a rice variety selection system balancing yield and quality was constructed, and three varieties (Zhongzheyou 8, Huazheyou 261, and Quanyousimiao) were identified as having both high yield and excellent quality. The results of this study can provide a theoretical basis for research on cultivation techniques and variety breeding aimed at synergistically improving rice yield and quality. Full article

The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and flavor qualities of cooked rice were analyzed using a texture analyzer, rapid viscosity analyzer (RVA), and gas chromatography–mass spectrometry (GC-MS). The results showed that with increased ultrasound treatment time, the hardness and chewiness of the cooked rice gradually increased, while adhesion decreased. Additionally, the ultrasound treatment reduced various viscosity parameters of rice during the pasting process, inhibiting paste expansion and regrowth. Key aroma compounds influencing the aroma of cooked rice before and after ultrasound treatment included hexanal, heptanal, 2-pentylfuran, octanal, nonanal, trans-2-octenal, decanal, undecanal, trans-2-nonanal, trans-2-dodecenal, trans-2-decenal, trans-2,4-decadienal, 2-pentadecanone, and indole. The odor activity value (OAV) of these compounds increased significantly and were greater than one after ultrasound treatment. These compounds play a role in composing the unique aroma of cooked rice and contribute to sweet, floral, and nutty aromas. In conclusion, ultrasound treatment can be used to increase the content of resistant starch in cooked rice and has a positive effect on the flavor quality of cooked rice. Full article

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article

Embryo rice, as a product of processing rice, improves palatability and retains the nutritional characteristics of brown rice. However, the storage period of embryo rice is only 30 d at room temperature. To delay the deterioration in the quality of embryo rice during storage, this study used polyethylene terephthalate/aluminum foil/polyethylene (PET/AL/PE) to vacuum-package embryo rice, and analyzed the quality changes under 25 or 4 °C storage conditions. At the same time, volatile compound analysis and transcriptomic analysis were integrated to explore the quality deterioration mechanism of embryo rice during storage. The electronic nose results showed that the odor of embryo rice changed significantly during different storage periods (p < 0.05). A total of 72 volatile compounds were identified by Headspace–Solid-Phase Micro-Extraction–Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS), with 2-pentylfuran, naphthalene, and styrene contributing the most in the early stage, and 2-hexenal, nonanal, trans-2-nonenal, and ethanol contributing more in the later stage. Correlation analysis showed that fatty acids, malondialdehyde (MDA), lipase, and ferric-reducing antioxidant power (FRAP) were positively correlated with aldehydes and acids (p < 0.05), while catalase (CAT) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were negatively correlated (p < 0.05). This was mainly because the oxidative decomposition of lipids and the weakening of antioxidant capacity would lead to the accumulation of aldehydes. In the Mantel test analysis, color had the strongest correlation with volatile compounds, followed by taste value, and finally texture. In transcriptomic analysis, lipid synthesis and metabolism were key pathways for the storage deterioration of embryo rice, and the LOX gene played an important regulatory role. These results can provide a theoretical basis for the evaluation of quality and selection of storage method of embryo rice. Full article

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in jiupei and Baijiu were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics were systematically assessed. Statistical evaluations, such as correlation analysis and cluster analysis, were conducted to interpret the data. The results showed that compared with rice hull, pomegranate peel reduced furfural content in jiupei by 90%, increased the alcohol distillation rate (alcohol distillation rate: this refers to the weight percentage of 50% alcohol by volume (ABV) Baijiu produced from a unit amount of raw material under standard atmospheric pressure at 20 °C (also known as Baijiu yield)) by 30%, enhanced antioxidant capacity by 24.38%, and improved starch efficiency by 3%. Notably, the Baijiu complied with the premium Baijiu standards specified in the Chinese National Standard for light-flavor Baijiu. Additionally, under the experimental conditions of this study, the optimal Baijiu yield (optimal Baijiu yield: the maximum achievable Baijiu production under defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated with the pomegranate peel particle size. This research highlights the viability of using pomegranate peel as a sustainable and environmentally friendly adjunct in the fermentation of light-flavor Baijiu, offering valuable perspectives for exploring alternative brewing ingredients. Full article