AI Article Synopsis
- A field experiment assessed how different rice cultivars respond to flooding irrigation versus dry cultivation on various metabolic traits and cooking properties of rice flour.
- The high-quality cultivar (HH) exhibited superior pasting properties in dry cultivation conditions, indicating better cooking quality.
- The DHH variant not only increased certain fatty and amino acids but also enhanced the starch structure, contributing to improved pasting characteristics essential for rice cooking.
Article Abstract
A field experiment was conducted to explore the effects of cultivars under flooding irrigation and dry cultivation (D) on starch, fatty acids, and amino acids metabolism, starch physicochemical traits, and pasting properties of rice flour. In this study, high-quality cultivar (HH) had better pasting properties among all other cultivars in D treatment. DHH supported higher short-branch chain amylopectin to develop the crystalline regions. Besides, DHH increased C16:0, C16:1, C18:1, C18:2, glutamate, aspartate, lysine, and threonine, and reduced glutelin and prolamine levels in head rice. Higher pasting properties in DHH was also supported by higher CO in esters and ketones, CO in carboxylic acid, esters, alcohols, and ethers, OH in alcohols before pasting and lower CO and CO in carboxylic acid, CO in aldehydes, and CO, CO and OH in carboxylic acid after pasting. Overall, these findings improve pasting properties to maintain a higher cooking quality in dry cultivation.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131472 | DOI Listing |
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