Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.
Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.
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DOI：
10.1186/s12284-018-0245-y
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发表时间：
2018-10-10
期刊：
影响因子：
--
通讯作者：
Sreenivasulu N
中科院分区：
文献类型：
--
作者：
Cuevas RPO;Domingo CJ;Sreenivasulu N
为了预测适合南亚和东南亚的质地，大多数育种计划倾向于在籼稻亚种中开发具有中高直链淀粉含量的水稻品种。然而，高直链淀粉含量类别内的品种仍然可以被消费者区分，消费者能够区分不能通过替代烹饪质量指标区分的质地。本研究探讨了一套检测，以捕获粘度，流变学和机械质地参数的特性煮熟的米饭质地在一组211米加入从多样性面板和采用多变量的方法来分类到不同的烹饪质量类大米品种。结果表明，当直链淀粉含量范围缩小到中级到高级时，由流变仪和RVA确定的参数成为诊断性的。在同一范围内的直链淀粉类区分烹饪质量ideotypes的建模参数不同的质地参数评分的描述性感官面板。我们的研究结果加强了这样一个概念，即重要的是要定义烹饪质量类在籼稻亚型的多维参数的基础上，超越直链淀粉的预测。这些预测烹饪模型将有助于捕捉烹饪和食用质量特性，以满足未来育种计划中消费者的偏好。这些研究结果的政策含义可能会导致改变标准，用于评估粮食质量的中间到高直链淀粉类。本文的在线版本（10.1186/s12284-018-0245-y）包含补充材料，可供授权用户使用。
For predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the high amylose content class may still be distinguishable by consumers, who are able to distinguish texture that cannot be differentiated by proxy cooking quality indicators. This study explored a suite of assays to capture viscosity, rheometric, and mechanical texture parameters for characterising cooked rice texture in a set of 211 rice accessions from a diversity panel and employed multivariate approaches to classify rice varieties into distinct cooking quality classes. Results suggest that when the amylose content range is narrowed to the intermediate to high classes, parameters determined by rheometry and RVA become diagnostic. Modeled parameters distinguishing cooking quality ideotypes within the same range of amylose classes differ in textural parameters scored by a descriptive sensory panel. Our results reinforced the notion that it is important to define cooking quality classes in indica subtypes based on multidimensional parameters, by going beyond amylose predictions. These predictive cooking models will be handy in capturing cooking and eating quality properties that address consumer preferences in future breeding programs. Policy implications of such findings may lead to changes in criteria used in assessing grain quality in the intermediate to high amylose classes. The online version of this article (10.1186/s12284-018-0245-y) contains supplementary material, which is available to authorized users.
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DOI：
10.1111/j.1365-2621.1963.tb00218.x
发表时间：
1963-01-01
期刊：
JOUR FOOD SCI
影响因子：
--
作者：
BRANDT, MARGARET A.;SKINNER, ELAINE Z.;COLEMAN, JOHN A.
通讯作者：
COLEMAN, JOHN A.
影响因子：
3.7
作者：
Cuevas RP;Pede VO;McKinley J;Velarde O;Demont M
通讯作者：
Demont M
影响因子：
11.2
作者：
Doutch, James;Bason, Mark;Gilbert, Elliot P.
通讯作者：
Gilbert, Elliot P.
影响因子：
6.1
作者：
Fitzgerald, MA;Martin, M;Shead, HJ
通讯作者：
Shead, HJ
影响因子：
2.4
作者：
Champagne, ET;Lyon, BG;Kohlwey, DE
通讯作者：
Kohlwey, DE