Structural, pasting and sensory properties of rice from main and ratoon crops

ABSTRACT Ratooning was a practical approach to increase the grain yield of rice. In this research, main and ratoon crop rice were compared in quality attributes, including composition, starch morphology, starch crystalline structure, protein components, pasting property, texture, and sensory attributes of cooked rice. As compared to main crop rice, ratoon crop rice showed an increase in amylose content and a decrease in protein content. Both main and ratoon crop rice starches exhibited similar polyhedral shape and A-type crystalline structure, but the ratoon crop rice had a lower relative crystallinity. Globulin content of ratoon crop rice protein was higher than that of main crop rice protein. As compared to main crop rice flour, ratoon crop rice flour showed a decrease in pasting temperature, peak viscosity, and breakdown viscosity but an increase in final viscosity and setback viscosity. After cooking, ratoon crop rice had higher hardness, cohesiveness, gumminess, and resilience than main crop rice. In sensory evaluation conducted with trained panelists, ratoon crop rice scored higher than main crop rice in overall acceptance.

[1]  Guohua Xu,et al.  Overexpression of a High-Affinity Nitrate Transporter OsNRT2.1 Increases Yield and Manganese Accumulation in Rice Under Alternating Wet and Dry Condition , 2018, Front. Plant Sci..

[2]  S. Peng,et al.  Effects of Post-Anthesis Nitrogen Uptake and Translocation on Photosynthetic Production and Rice Yield , 2018, Scientific Reports.

[3]  S. Muthayya,et al.  An overview of global rice production, supply, trade, and consumption , 2014, Annals of the New York Academy of Sciences.

[4]  Da‐Wen Sun,et al.  Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage , 2009 .

[5]  R. Zeng,et al.  Ratoon rice generated from primed parent plants exhibit enhanced herbivore resistance. , 2017, Plant, cell & environment.

[6]  Tao Zeng,et al.  Identification of Key Genes for the Ultrahigh Yield of Rice Using Dynamic Cross-tissue Network Analysis , 2020, Genom. Proteom. Bioinform..

[7]  Kshirod K. Dash,et al.  Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm , 2020 .

[8]  M. Lukasiewicz,et al.  Short- and long-term retrogradation of potato starches with varying amylose content. , 2019, Journal of the science of food and agriculture.

[9]  Chengmei Liu,et al.  Microwave pretreatment promotes the annealing modification of rice starch. , 2020, Food chemistry.

[10]  Qiaoquan Liu,et al.  Molecular Structure and Physicochemical Properties of Starches from Rice with Different Amylose Contents Resulting from Modification of OsGBSSI Activity. , 2017, Journal of agricultural and food chemistry.

[11]  Kunisuke Tanaka,et al.  Amino Acid Composition of Rice Prolamin Polypeptides , 1989 .

[12]  Prediction Model for Eating Property of Indica Rice , 2014 .

[13]  Wei Zhang,et al.  Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara , 2021 .

[14]  D. S. Sogi,et al.  Biochemical characterisation of rice protein fractions , 2007 .

[15]  Qiang Liu,et al.  Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents , 2011 .

[16]  W. Wenting,et al.  Effects of Early- and Late-Sowing on Starch Accumulation and Associated Enzyme Activities During Grain Filling Stage in Rice , 2021 .

[17]  H. Koh,et al.  Comparison of Grain Quality Traits between Japonica Rice Cultivars from Korea and Yunnan Province of China , 2008 .

[18]  M. Rillig,et al.  Arbuscular mycorrhizal fungi increase grain yields: a meta-analysis. , 2018, The New phytologist.

[19]  Yan Wang,et al.  High Temperature at Grain-filling Stage Affects Nitrogen Metabolism Enzyme Activities in Grains and Grain Nutritional Quality in Rice , 2011 .

[20]  Si-ming Zhao,et al.  Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features. , 2019, International journal of biological macromolecules.

[21]  Jun-biao Zhang,et al.  Ratoon rice production in central China: Environmental sustainability and food production. , 2020, The Science of the total environment.

[22]  S. Z. Ali,et al.  Changes in rheological properties of rice flour during extrusion cooking. , 2011 .

[23]  P. Pradipasena,et al.  Prediction Models for Textural Properties of Puffed Rice Starch Product by Relative Crystallinity , 2016 .

[24]  Lingshang Lin,et al.  Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties , 2017, Molecules.

[25]  Pavinee Chinachoti,et al.  Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice , 2003 .

[26]  Yan Wang,et al.  High Temperature During Rice Grain Filling Enhances Aspartate Metabolism in Grains and Results in Accumulation of Aspartate- Family Amino Acids and Protein Components , 2013 .

[27]  Chengcai Chu,et al.  Improvement of nutrient use efficiency in rice: current toolbox and future perspectives , 2020, Theoretical and Applied Genetics.

[28]  Xiaoliang Duan,et al.  Factors Affecting Sensory Quality of Cooked japonica Rice , 2018, Rice Science.

[29]  Hua Xu,et al.  Evaluation of methane and nitrous oxide emissions in a three-year case study on single rice and ratoon rice paddy fields , 2021, Journal of Cleaner Production.

[30]  Qiang Zhao,et al.  Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice , 2012 .

[31]  G. Chowdhury.  Rice ratoon crop: A sustainable rice production system for tropical hill agriculture. , 2014 .

[32]  S. Peng,et al.  Agronomic responses of ratoon rice to nitrogen management in central China , 2019, Field crops research (Print).

[33]  Xingxun Liu,et al.  Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents , 2016 .

[34]  L. Kaur,et al.  Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars , 2005 .

[35]  B. Hamaker,et al.  Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa). , 2015, Journal of agricultural and food chemistry.

[36]  H. Krishnan,et al.  Characterization and localization of rice (Oryza sativa L.) seed globulins , 1992 .

[37]  N. Cheetham,et al.  Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study , 1998 .

[38]  F. Cheng,et al.  Comprehensive expression of various genes involved in storage protein synthesis in filling rice grain as affected by high temperature , 2017, Plant Growth Regulation.

[39]  Jinglin Yu,et al.  Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. , 2017, International journal of biological macromolecules.

[40]  J. Manful,et al.  Physical, cooking and thermal properties of African rice (Oryza glaberrima) and its starch digestibility in vitro , 2017 .

[41]  A. Henry,et al.  Ratooning as a management strategy for lodged or drought‐damaged rice crops , 2020, Crop science.

[42]  Kazuki Saito,et al.  Effects of Alternate Wetting and Drying Irrigation Regime and Nitrogen Fertilizer on Yield and Nitrogen Use Efficiency of Irrigated Rice in the Sahel , 2018, Water.

[43]  N. Hettiarachchy,et al.  Extraction, denaturation and hydrophobic properties of rice flour proteins , 2001 .

[44]  Zhengxing Chen,et al.  Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice , 2020, Foods.

[45]  A. Kelly,et al.  Composition and protein profile analysis of rice protein ingredients , 2017 .

[46]  Hyun‐Jung Chung,et al.  Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour , 2016 .

[47]  G. Faruq,et al.  Rice Ratoon Crop: A Sustainable Rice Production System for Tropical Hill Agriculture , 2014 .

[48]  R. Deshmukh,et al.  Functional and rheological properties of cold plasma treated rice starch. , 2017, Carbohydrate polymers.

[49]  E. Bertoft.  Understanding Starch Structure: Recent Progress , 2017 .