Determination of Cadmium Concentration in Milled and Brown Rice Grains Using Graphite Furnace Atomic Absorption Spectrometry.

Heavy metal pollution is a growing public health concern since it poses a food risk to public health via metal transfer. Cadmium is of particular concern because it is a potential carcinogen if exceed tolerable limits in the grain. Hence, it is important to monitor the cadmium content of rice before it reaches the market to ensure public healthy safety, especially in areas known to have high cadmium levels in soil.

Determination of Macronutrient and Micronutrient Content in Rice Grains Using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES).

The rice grain endosperm is mostly composed of starch , which serves as the major source of calories for more than half of the world's population. Macro and micronutrients make a minor proportion of the rice grain, which particularly gets accumulated in outer aleurone layer, which are in general eliminated upon milling. Because rice is the major staple, it is seen as an efficient mechanism for delivering both macro- and micronutrients, particularly for the poor who do not have ample access to diversified diets.

Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry.

The mechanical attributes of cooked rice grains reflected by textural characteristics capture consumers preferences. Two of these attributes such as hardness and stickiness are typically indicated in grain quality evaluation programs by the amylose content of rice. However, the association of amylose content with two other textural attributes such as cohesiveness and springiness remains unknown.

Multi-Dimensional Cooking Quality Classification Using Routine Quality Evaluation Methods.

A battery of assays to characterize the cooking and eating attributes of rice have been in routine use for several decades. The classification system to group rice varieties into different quality types are often based on cooking and eating attributes defined based on amylose content, rather than being considered a set of attributes contributing to an overall quality type based on multi-dimensional approach. In this chapter, the methods developed to measure the cooking quality attributes of rice are described.

Method Development of Near-Infrared Spectroscopy Approaches for Nondestructive and Rapid Estimation of Total Protein in Brown Rice Flour.

Rice varietal development and improvement programs are constantly seeking means to shorten the breeding cycle in order to deliver new, consumer-acceptable rice varieties to farmers and to consumers. Advances in molecular biology technologies have enabled breeders to use high-throughput genotyping to screen breeding lines. However, current phenotyping technologies, particularly for rice cooking and eating properties, have yet to match the efficiency of genotyping methodologies.

Measurement of Rice Grain Dimensions and Chalkiness, and Rice Grain Elongation Using Image Analysis.

Measurements of rice grain dimensions, percent grain chalkiness, and grain elongation used to be tedious and slow due to the manual nature of measurements (e.g., use of calipers to measure grains one at a time) and the subjective nature of scoring based on visual inspection (i.

Measuring Head Rice Recovery in Rice.

Head rice recovery (HRR) is a milling quality attribute that is highly influential toward the market price of rice. It is defined as the proportion of paddy rice that retains 75% of its length after milling. For a new rice variety to be accepted and adopted by farmers, the new variety's HRR should satisfy consumer requirements of at least 55% or above.

Deciphering the Genetic Architecture of Cooked Rice Texture.

The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of 236 accessions from 37 countries for textural attributes, which includes adhesiveness (ADH), hardness (HRD), springiness (SPR), and cohesiveness (COH) as well as amylose content (AC).

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.

Background: 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.

Results: 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.