数字农科院2.0

Comparison of quality of appearance, cooking quality, and protein content of green-labeled rice and conventional rice

文献类型： 外文期刊

作者： Hu, Xianqiao;Zhang, Weixing;Lu, Lin;Shao, Yafang;Chen, Mingxue;Zhu, Zhiwei;Mou, Renxiang

作者机构：

关键词： appearance quality;cooking quality;green-labeled rice;protein

期刊名称： CEREAL CHEMISTRY

ISSN： 0009-0352

年卷期： 2022 年

页码：

收录情况： SCIE（2022版）

摘要： Background and Objectives With rising living standards, people are more willing to pay for rice with environmental attributes (green-labeled rice) than rice without environmental attributes (conventional rice). The aim of this study was to assess whether green-labeled rice possesses higher quality than conventional rice. Aimed at green-labeled rice in the market, the appearance quality, cooking quality, and protein content were systematically analyzed and compared with conventional rice. Findings The superior quality rate (SQR) of green-labeled rice was 92.0%, which was much higher than that of conventional rice (67.8%). Green-labeled rice showed a lower percentage of chalky rice, chalkiness, and a higher gel consistency, alkali spreading value, and translucency. SQRs of chalkiness, transparency grade, gel consistency, alkali spreading value, and amylose content for green-labeled rice were all higher than those of conventional rice. Rice quality was evaluated by dividing all rice into indica rice and japonica rice, resulting in a similar trend, wherein higher quality in terms of appearance and cooking quality were observed in green indica rice and green japonica rice than conventional ones. No significant difference was observed in the protein content between green-labeled rice and conventional rice. Conclusions Green-labeled rice showed better quality in terms of appearance and cooking quality than conventional rice, and had similar protein content to conventional rice. It possessed higher SQRs of each quality parameter and significantly lower chalkiness and amylose content, and significantly higher translucency, gel consistency, and alkali spreading value than conventional rice. Significance and Novelty Limited research has been reported on the overall quality of market green-labeled rice and comparison of quality between green-labeled rice and conventional rice. This paper systematically analyzed the overall quality of green-labeled rice. It was important for consumers to understand the overall quality of green-labeled rice in the market, and of guidance for rice purchase and green rice production.

分类号：

  • 相关文献

[1]Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination. Xianqiao Hu,Lin Lu,Shuimei Li,Weixing Zhang,Yuntao He,Mingxue Chen. 2024

[2]Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits. Gai, Francesco,Gasco, Laura,Brugiapaglia, Alberto,Lussiana, Carola,Zoccarato, Lvo,Liu, Hua Wei,Tong, Jian Ming,Guo, Kai Jun.

[3]Qtl Identification For Cooking And E.ating Quality In Indica R ice Using Multi-Parent Advanced Generation Intercross (Magic) Population. Ye, Guoyou,Ye, Guoyou,Ponce, Kimberly S.,Zhao, Xiangqian. 2018

[4]Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze-thaw-dehydrated whole potato powder. Chen, Ziqi,Zhang, Tingting,Liu, Qiannan,Liu, Wei,Zhao, Ruixuan,Hu, Honghai. 2024

[5]QTL mapping of grain appearance quality traits and grain weight using a recombinant inbred population in rice (Oryza sativa L.). Qiu Ling,Lu Xian-jun,Ren Juan-sheng,Wu Xian-ting,Su Xiang-wen,Ren Guang-jun,Zeng Li-hua,Qiu Ling,Gao Yong-ming. 2016

[6]Effects of High Temperature and Strong Light Combine Stress on Yield and Quality of Early Indica Rice with Different Amylose Content during Grout Filling. Ai, Xiaofeng,Xiong, Ruoyu,Tan, Xueming,Wang, Haixia,Zhang, Jun,Zeng, Yongjun,Pan, Xiaohua,Shi, Qinghua,Liu, Taoju,Zeng, Yanhua. 2022

[7]Effects of Grain Shape Genes Editing on Appearance Quality of Erect-Panicle Geng/Japonica Rice. Ting Mao,Mingdong Zhu,Zhonghua Sheng,Gaoneng Shao,Guiai Jiao,Amos Musyoki Mawia,Shakeel Ahmad,Lihong Xie,Shaoqing Tang,Xiangjin Wei,Shikai Hu,Peisong Hu. 2021

[8]QTL MAPPING FOR GRAIN APPEARANCE QUALITY TRAITS USING DOUBLED HAPLOID POPULATION OF RICE UNDER DIFFERENT ENVIRONMENTS. Fahad Ali,Wei Chen,Sajid Fiaz,Yakun Wang,Xiangjin Wei,Lihong Xie,Guiai Jiao,Gaoneng Shao,Shikai Hu,Shaoqing Tang,Zhonghua Sheng,Peisong Hu. 2022

[9]Genetic dissection of rice appearance quality and cooked rice elongation by genome-wide association study. Xianjin Qiu,Jing Yang,Fan Zhang,Yanan Niu,Xiuqing Zhao,Congcong Shen,Kai Chen,Sheng Teng,Jianlong Xu. 2021

[10]The RING-Type Domain-Containing Protein GNL44 Is Essential for Grain Size and Quality in Rice (Oryza sativa L.). Lei He,Tao Chen,Wenhua Liang,Chunfang Zhao,Ling Zhao,Shu Yao,Lihui Zhou,Zhen Zhu,Qingyong Zhao,Kai Lu,Cailin Wang,Li Zhu,Yadong Zhang. 2024

[11]Modulation of rice grain shape and appearance by the GS10-encoded long coiled-coil protein. Luo, Yanmin,Chen, Yuyu,Xue, Pao,Wang, Beifang,Kang, Yiwei,Zhang, Yue,Chen, Daibo,Hong, Yongbo,Wu, Weixun,Liu, Qunen,Zhan, Xiaodeng,Lin, Yongjun,Cheng, Shihua,Zhang, Yingxin,Cao, Liyong. 2025

[12]The Impact of OsERF34 on Rice Grain-Processing Traits and Appearance Quality. Du, Zhimin,Jia, Yinan,Hu, Peisong,Xu, Hai,Jiao, Guiai,Tang, Shaoqing. 2025

[13]Comparative Proteomic Analysis Reveals Differential Root Proteins in Medicago sativa and Medicago truncatula in Response to Salt Stress. Long, Ruicai,Zhang, Tiejun,Kang, Junmei,Cong, Lili,Gao, Yanli,Yang, Qingchuan,Li, Mingna,Sun, Yan,Liu, Fengqi. 2016

[14]Analysis of Codon Usage and Nucleotide Compositional Traits of Morbilliviruses. Yan, Feng-Chao,Dou, Yong-Xi,Chen, Lei. 2012

[15]Differential Diagnosis of Antibody to Classical Swine Fever Virus Field Strain by ELISA with Recombinant E2 Proteins of Various Group CSFV. Qiu Chang-Qing,Hu Hui,Cao Xiao-An,Zhou Ji-Zhang,Lin Guo-Zhen,Hu Hui. 2008

[16]Effects of open-air elevated atmospheric CO2 concentration on yield quality of soybean (Glycine max (L.) Merr). Hao, Xingyu,Li, Ping,Gao, Zhigiang,Hao, Xingyu,Gao, Ji,Han, Xue,Ju, Hui,Lin, Erda,Ma, Zhanyun,Merchant, Andrew,Yang, Wanshen. 2014

[17]Isoflavone Content of Soybean Cultivars from Maturity Group 0 to VI Grown in Northern and Southern China. Zhang, Jingying,Ge, Yinan,Han, Fenxia,Li, Bin,Yan, Shurong,Sun, Junming,Wang, Lianzheng. 2014

[18]Proteomic and gene expression analyses during bolting-related leaf color change in Brassica rapa. Zhang, Y. W.,Guo, M. H.,Tang, X. B.,Jin, D.,Zhang, Y. W.,Fang, Z. Y.. 2016

[19]Determination of Protein, Fat, Starch, and Amino Acids in Foxtail Millet [Setaria italica (L.) Beauv.] by Fourier Transform Near-Infrared Reflectance Spectroscopy. Yang, Xiu-Shi,Dong, Chuan,Yang, Xiu-Shi,Wang, Li-Li,Zhou, Xian-Rong,Zhu, Zhi-Hua,Li, Nan,Li, Yan,Liu, Fang,Liu, San-Cai,Lu, Ping,Ren, Gui-Xing,Wang, Li-Li,Shuang, Shao-Min. 2013

[20]Investigation of dietary fiber, protein, vitamin E and other nutritional compounds of banana flower of two cultivars grown in China. Sheng, Zhan-Wu,Ma, Wei-Hong,Jin, Zhi-Qiang,Gao, Jin-He,Li, Jing-Yang,Han, Li-Na,Jin, Zhi-Qiang,Bi, Yang,Sun, Zhi-Gao,Dou, Hua-Ting. 2010

作者其他论文 更多>>