Manuscript Number : IJSRST162244

The Eating and Cooking Qualities of Rice : A Review

Authors(4) :-Musa Khammari, MA-Mohammad Khani, DA-Khammari, MO-Rezaei nia

As a major cereal crop, rice (Oryza sativaL.) is crucial to food security for at least half the world population. After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers. Rice quality assessment requires routine chemical analysis procedures. Eating and cooking qualities (ECQs) are important determinants of cooked rice grain quality. ECQs comprise three physical and chemical characteristics of starch in the endosperm: amylose content (AC), gel consistency (GC) and gelatinization temperature (GT). Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. The advancement of molecular marker technology has revolutionized the strategy in breeding programs. The availability of rice genome sequences and the use of forward and reverse genetics approaches facilitate gene discovery and the deciphering of gene functions. A well-characterized gene is the basis for the development of functional markers, which play an important role in plant genotyping and, in particular, marker-assisted breeding. In addition, functional markers offer advantages that counteract the limitations of random DNA markers.

Authors and Affiliations

Musa Khammari
M.S.C, Department of Geographic and Urban Planning Collage of Human Sciences. University of Zahedan. Zahedan, Iran
MA-Mohammad Khani
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran
DA-Khammari
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran
MO-Rezaei nia
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran

Rice (Oryza sativaL.), Eating and Cooking Quality, Quantitative Trait Loci (QTL), Marker-Assisted Breeding

  1. Andersen JR, Lübberstedt T. 2003. Functional markers in plants.Trends Plant Sci.8, 554–560.
  2. Ball SG, Morell MK. 2003. From bacterial glycogen to starch: Understanding the biogenesis of the plant starch granule. Annual Review of Plant Biology, 54,207–233.
  3. Bao JS . 2012. Toward understanding the genetic and molecular bases of the eating and cooking qualities of rice. Cereal Foods World 57:148–156
  4. Buttery R, Turnbaugh J, Ling L. 1988. Contributions of volatiles to rice aroma. J Agric Food Chem 36:1006–1009
  5. Buttery RG, Ling LC, Juliano BO, Turnbaugh JG. 1983. Cooked rice aroma and 2-acetyl–1-pyroline in rice. J Agric Food Chem 31:823–826
  6. Buttery RG, Ling LC, Juliano BO. 1982. 2-acetyl-1- pyrroline: an important aroma component of cooked rice. Chem Ind 23:958
  7. Cagampange GB, Perez CM, Juliano BO. 1973. A gel consistency test for eating quality in rice. Sci. Food and Agric., 24,1589 - 1594.
  8. Champagne ET. 2008. Rice aroma and flavor: A literature review. Cereal Chem 85(4):445–454
  9. Chen M, Bergman CJ, Pinson SR, Fjellstrom RG, 2008. Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection. Journal of Cereal Science, 48(3), 781–788
  10. Chun A, Lee HO, Bruce R. 2015. Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa). Journal of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry.
  11. Cruz ND and Kush GS. 2000. Rice grain quality evaluation procedures. pp15-28. In: Sing, R.K., Sing, U.S. and Khush, G.S. (Ed.). Aromatic rices. Oxford and IBH Publishing Co. Pvt. Ltd. New Delli, India.
  12. Fan CC, Yu XQ, Xing YZ, Xu CG, Luo LJ, Zhang Q. 2005. The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doublé haploid line population. Theor. Appl. Genet., 110: 1445-1452
  13. Grimm CC, Bergman C, Delgado JT, Bryant R. 2001. Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. J Agric Food Chem 49:245–249
  14. Guan H, Preiss J. 1993. Differentiation of the properties of the branching isozymes from maize (Zea mays). Plant Physiol., 102, 1269 – 1273
  15. Han Y, Xu M, Liu X, Yan C, Korban SS, Chen X, Gu M. 2004. Genes coding for starch branching enzymes are major contributorsto starch viscosity characteristics in waxy rice (Oryza sativa L.). Plant Sci., 166,357 - 364.
  16. Hsu YC, Tseng MC, Wu YP, Lin MY, Wei FJ, Hwu KK, Hsing YI, Lin YR. 2014. Genetic factors responsible for eatingand cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross. Mol. Breeding, 10,0065-8.
  17. Jezussek M, Juliano B, Schieberle P. 2002. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis. J Agric Food Chem 50:1101–1105
  18. Jiang HW, Dian WM, Wu P. 2003. Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme.Phytochemistry, 63,53−59.
  19. Jones MP, Dingkuhn M, Aluko M and Semon M. 1997. Interspecific O. sativa L. × O. glaberrima, Steud, Progenitor in Upland Rice Improvement.Euphytica 92: 237-246.
  20. Juliano BO. 1985. Criteria and tests for rice grain qualities. Rice Chemistry and Technology, 2nd edition, American Association of Cereal Chemists, St Paul, MN, 443-513.
  21. Kharabian-Masouleh A, Waters DL, Reinke RF, Ward R, Henry RJ. 2012. SNP in starch biosynthesis genes associated with nutritional and functional properties of rice. Scientific Reports, 1–9.
  22. Khush GS. 2005. What it will take to feed 5.0 billion rice consumers in 2030. Plant Mol. Biol. 59: 1-6.
  23. Kwon SJ, Cho YC, Kwon SW, Oh CS, Suh JP, Shin YS, Kim YG, Holligan D, Wessler SR, Hwang HG, Ahn SN. 2008. QTL mapping of agronomic traits using an RIL population derived from a cross between temperate japonicacultivars in rice (Oryza sativaL.). Breeding Sci., 58,271 - 279.
  24. Laguerre M, Mestres C, Davrieux F, Ringuet J, Boulanger R. 2007. Rapid discrimination of scented rice by solid phase microextraction, mass spectrometry and multivariate analysis used as a mass sensor. J Agric Food Chem 55:1077–1083
  25. Lestari P, Ham TH, Lee  HH, Jiang W, Chu SH, Kwon SW, Ma K, Lee JH, Cho YC, Koh HJ. 2009. PCR Marker-Based Evaluation of the Eating Quality of Japonica Rice (Oryza sativa L.). J. Agric. Food Chem., 57: 2754-2762
  26. Linares OF. 2002. African rice (Oryza glaberrima): History and future potential. Proceedings of the National Academy of Sciences, 99(25): 16360–16365.
  27. Lu Y, Xiao P, Shao YF, Zhang G, Thanyasiriwat T, Bao JS. 2010. Development of new markers to genotype the functional SNPs of SSIIa, a gene responsible for gelatinization temperature of rice starch. Journal of Cereal Science, 52(3),438–443
  28. Mahatheeranont S, Keawsa-ard S, Dumri K. 2001. Quantification of the rice aroma compound, 2-acetyl- 1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. J Agric Food Chem 49:773–779
  29. Marco C, Rosell C. 2008. Breadmaking performance of protein enriched, gluten-free breads.  European Food Research and Technology, 227(4), 1205-1213.
  30. Nadaf AB, Krishnan S, Wakte KV. 2006. Histochemical and biochemical analysis of major aroma compound (2-acetyl-1-pyrroline) in Basmati and other scented rice ( Oryza sativaL). Curr Sci 91(11):1533–1536
  31. Nagaraju J, Kathirvel M, Kumar RR, Siddiq EA, Hasnain SE. 2002. Genetic analysis of traditional and evolved Basmati and non-Basmati rice varieties by using fluorescence- based ISSR-PCR and SSR markers. Proc Natl Acad Sci U S A 99(9):5836–5841
  32. Pingali PL, Hossain M, Gerpacio RV. 1997. Asian rice bowls: the returning crisis? Wallinford, UK: CAB International.
  33. Rebeira SP, Wickramasinghe HAM and Samarasinghe WLG. 2014. Diversity of Grain Quality Characteristics of Traditional Rice (Oryza sativaL.) Varieties in Sri Lanka. Tropical Agricultural Research Vol. 25(4): 470 – 478
  34. Rohilla R, Singh VP, Singh US, Singh RK and Khush GS. 2000. Crop husbandry and environmental factors affecting aroma and other quality  traits. pp 201-216. In: Sing, R.K., Sing, U.S. and Khush, G.S. (Ed.). Aromatic rices. Oxford and IBH Publishing Co. Pvt. Ltd. New Delli, India.
  35. Rohit R, Parmar K. 2011. Unified approach in food quality evaluation using machine vision,Part III, CCIS 192: 239–248.
  36. Roschevicz JR. 1931. A Contribution to the Knowledge of Rice. Bull.Appl. Bot. Genet. Plant Breed. 27: 1-33
  37. Shao G, Tang S, Luo J, Jiao G, Wei X, Tang A, Wu j, Zhuang j, Hu P. 2010. Mapping of qGL7-2, a grain length QTL on chromosome 7 of rice. J. Genetics and Genomics, 37: 523-531.
  38. Shu QY, Wu DX, Xia YW and Gao MW. 1998. Relationship between RVA profile character and eating quality in Oryza sativaL. Sci. Agric. Sin.31: 25–29.
  39. Sun MM, Abdulla SE, Lee HJ, Cho YC, Han LZ, Koh HJ, Cho YG. 2011. Molecular aspect of good eating quality formation in japonica rice. Plos One. DOI:10.1371/journal.pone.0018385.
  40. Suwannaporn P, Linnemann A. 2007. Rice-eating quality among consumers in different rice grain preference countries. J Sens Stud, 23: 1–13.
  41. Tabkhkar N., Rabie B. and Sabouri A. 2012. Genetic diversity of rice cultivars by microsatellite markers tightly linked to cooking and eating quality. AJCS, 6:980-985.
  42. Takeda Y, Hizukuri S, Juliano BO. 1986. Purification and structure of amylose from rice starch. Carbohyd. Res., 148,299 - 308.
  43. Tian ZX, Qian Q, Liu Q, Yan MX, Liu, XF, Yan et al., 2009. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. Proceedings of the National Academy of Sciences of the United States of America, 106(51), 21760–21765.
  44. Umemoto T, Aoki N, Lin HX, Nakamura Y, Inouchi N, Sato Y, Yano M, Hirabayashi H and Maruyama S. 2004. Natural variation in rice starch synthase IIa affects enzyme and starch properties. Functional Plant Biology 31: 671–684.
  45. Umemoto T, Yano M, Satoh H, Shomura A and Nakamura Y. 2002. Mapping of validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical properties in rice (Oryza sativaL.). Theoretical and Applied Genetics 113: 1171–1183
  46. Umemoto T, Yano M, Satoh H, Shomura A, Nakamura Y. 2002. Mapping of a gene responsible for the difference in amylopectin structure between japonicatype and indica-type rice varieties. Theoretical and Applied Genetics, 104(1), 1–8
  47. Varshney RK, Graner A, Sorrells ME. 2005. Genomics-assisted breeding for crop improvement. Trends Plant Sci. 10, 621–630.
  48. Vaughan DA, Morishima H and Kadowaki K. 2003. Diversity in the Oryza genus. Curr. Opin. Plant Biol. 6: 139-146
  49. Vaughan DA, Sanchez PL, Ushiki J, Kaga A, Tomooka N. 2004. Asian rice and weedy evolutionary perspective.” pp. 257-277, In J.Gressel, ed. Crop ferality and volunteerism. CRC Press, New York.
  50. Wang ZY, Zheng F, Shen GZ, Gao JP, Snustad DP, Li MG,Zhang JL and Hong MM. 1995. The amylose content in rice endosperm is related to the post-transcriptional regulation of the Waxygene. Plant J 7: 613–622
  51. Waters DLE, Henry RJ, Reinke RF and Fitzgerald MA. 2006. Gelatinization temperature of rice explained by polymorphisms in starch synthase. Plant Biotechnological Journal 4: 115–122
  52. Widjaja RW, Craske JD, Wootton M. 1996. Comparative studies on volatile components of non-fragrant and fragrant rices. J Sci Food Agric 70:151–161
  53. Wu DX, Shu QY and Xia YW. 2001. Assisted-selection for earlyindica rice with good eating quality by RVA profile. ActaAgron. Sin.27: 165–172. (In Chinese with an English abstract).
  54. Yamakawa H, Hirose T, Kuroda M, Yamaguchi T. 2007. Comprehensive expression profiling of rice grain filling-related genes under high temperature using DNA microarray.Plant Physiol. 144, 258−277.
  55. Yang DK, Lee KS, Jeong OY, Kim KJ, Kays SJ. 2008a. Characterization of volatile aroma compounds in cooked black rice. J Agric Food Chem 56(1):235–240
  56. Yang F, Chen Y, Tong C, Huang Y, Xu F, Li et al., 2014. Association mapping of starch physicochemical properties with starch synthesis-related gene markers in nonwaxy rice (Oryza sativa L.). Molecular Breeding, 1–17.
  57. Zeng Z, Zhang H, Zhang T, Tamogami S, Chen JY. 2009. Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid phase microextraction method. J Food Compos Anal 22(4):347–353

Publication Details

Published in : Volume 2 | Issue 2 | March-April 2016
Date of Publication : 2016-04-08
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 134-139
Manuscript Number : IJSRST162244
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Musa Khammari, MA-Mohammad Khani, DA-Khammari, MO-Rezaei nia, " The Eating and Cooking Qualities of Rice : A Review", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 2, pp.134-139, March-April-2016.
Journal URL : https://ijsrst.com/IJSRST162244
Citation Detection and Elimination     |      | | BibTeX | RIS | CSV

Article Preview