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Acta Agronomica Sinica ›› 2022, Vol. 48 ›› Issue (12): 3225-3233.doi: 10.3724/SP.J.1006.2022.12088

• RESEARCH NOTES • Previous Articles    

Effects of cooking rice-to-water ratio on grain microstructure and eating characteristics of indica hybrid rice with different amylose contents

YUAN Yu-Jie(), ZHANG Si-Qi, WANG Ming-Yue, LUO Xiao, ZENG Yu-Han, SONG Lu-Xin, LU Hui, CHEN Hong, TAO You-Feng, DENG Fei, REN Wan-Jun()   

  1. Sichuan Agricultural University / Sichuan Provincial Key Laboratory of Crop Physiology, Ecology and Cultivation, Wenjiang 611130, Sichuan, China
  • Received:2021-12-21 Accepted:2022-05-05 Online:2022-12-12 Published:2022-05-24
  • Contact: REN Wan-Jun E-mail:yyjylsxty@163.com;rwjun@126.com
  • Supported by:
    Natural Science Foundation of China(U20A2022);Sichuan Students Innovation and Entrepreneurship Training Program(202010626089)

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Abstract:

To investigate the effects of different cooking rice-to-water ratio (R/W) on rice eating quality can provide a theoretical basis for the selection of the optimal R/W during cooking for indica hybrid rice with different amylose contents. On the basis of the previous variety screening test, two indica hybrid rice varieties with high amylose and two with low amylose were used to investigate the response of rice appearance morphology, microstructure, texture characteristics, and the eating quality to cooking R/W. The results were as follows: (1) The indica hybrid rice with low amylose content (LAC) had high swelling factor. The large cracks appeared during soaking and penetrated through the whole grain, and water fully entered the grain, which could be gelatinized completely with less water addition. When the amount of water was too high, holes formed inside the grain and the structure was unstable. However, the indica hybrid rice with high amylose content (HAC) had the opposite trend. (2) Cooking R/W significantly affected the hardness, adhesiveness, chewiness, gumminess, cohesiveness, and resilience of rice, as well as palatability, cold rice texture, and overall eating quality of rice. (3) Increasing the amount of water could significantly improve the adhesiveness of rice, reduce the hardness, chewiness, gumminess, cohesiveness and resilience of rice, increase the adhesiveness of rice. The palatability, taste, cold rice texture, and overall eating quality increased first and then decreased with the increase of water addition, while the water addition had no significant influence on rice aroma and appearance. (4) The aroma and appearance of LAC was superior to HAC in each R/W treatment. The palatability of LAC was the best at 1:1.3 (R/W), while the HAC was the best at 1:2.3 (R/W). The taste and cold rice texture properties of the two kinds of rice were similar to the palatability properties. In conclusion, increasing the cooking water amount could significantly improve the eating quality of HAC. The LAC had the best eating quality at the 1:1.3 (R/W), while the HAC had the best taste at 1:2.3 (R/W).

Key words: indica hybrid rice, eating quality, rice-to-water ratio, amylose content, microstructure

Table 1

Physicochemical properties of rice with different amylose content"

品种类型
Variety type		 品种
Variety		 食味值
Taste value		 水分
Moisture content (%)		 直链淀粉
Amylose (%)		 蛋白质
Protein (%)		 脂肪
Fat (%)		 溶胀因子
Swelling factor (%)
低直链品种
LAC		 内5优39 Nei 5 you 39 83.83 a 15.16 a 16.49 c 5.31 b 1.57 a 6.66 a
宜香优2115 Yixiangyou 2115 81.18 a 14.52 b 18.65 b 5.95 a 1.40 a 6.12 ab
高直链品种
HAC		 中优295 Zhongyou 295 71.58 c 13.09 c 25.05 a 5.60 ab 1.47 a 4.87 c
F优498 F you 498 75.52 b 13.22 c 24.37 a 5.58 ab 1.52 a 5.25 bc
F-value 品种类型 Variety type 24.08** 62.47** 101.72** 0.03 0 20.47**

Fig. 1

Scanning electron microscopy images of transverse sections (A-D) and starch granules (E-F) of kernels of LAC (A-C, E) and HAC (D, F) after soaking The cracks were marked with red arrows. LAC: indica hybrid rice with low amylose content; HAC: indica hybrid rice with high amylose content."

Fig. 2

Scanning electron microscopy images of transverse sections (A, B) and starch granules (C, D) of kernels of LAC (A, C) and HAC (B, D) at different cooking rice-to-water ratios LAC-1.1, LAC-1.5, LAC-2.1, LAC-2.5 and HAC-1.1, HAC-1.5, HAC-2.1, HAC-2.5 indicate the LAC and HAC were cooked at the rice-to- water ratio of 1∶1.1, 1∶1.5, 1∶2.1, and 1∶2.5, respectively. LAC: indica hybrid rice with low amylose content; HAC: indica hybrid rice with high amylose content."

Fig. 3

Appearance of rice of LAC (A) and HAC (B) at different cooking rice-to-water ratio (1:1.1, 1:1.5, 1:2.1, 1:2.5) The abbreviations of treatments are the same as those given in Fig. 2."

Table 2

Effects of rice-to-water ratio on texture characteristics of rice with different amylose contents"

米水比
R/W		 品种类型
Variety type		 硬度
Hardness
(g)		 黏性
Adhesiveness
(g s)		 弹性
Springiness		 咀嚼性
Chewiness
(g)		 胶着性
Gumminess (g)		 内聚性
Cohesiveness		 回复性
Resilience
1:1.1 LAC 2263.97 b -134.35 a 0.58 b 688.51 b 1187.82 b 0.52 b 0.23 b
HAC 2779.68 a -74.98 a 0.71 a 1092.25 a 1522.75 a 0.55 a 0.25 a
均值 Mean 2521.82 A -104.66 C 0.65 AB 890.38 A 1355.28 A 0.54 A 0.24 A
1:1.5 LAC 1581.54 b -235.25 a 0.59 a 441.97 b 747.71 b 0.47 b 0.19 b
HAC 2316.08 a -96.43 b 0.63 a 724.76 a 1157.84 a 0.50 a 0.21 a
均值 Mean 1948.81 B -165.84 C 0.61 B 583.36 B 952.78 B 0.49 B 0.20 B
1:2.1 LAC 1401.02 b -373.86 a 0.64 a 380.41 b 593.35 b 0.42 a 0.15 b
HAC 2280.68 a -156.36 b 0.65 a 725.11 a 1114.65 a 0.48 a 0.19 a
均值 Mean 1840.85 B -265.11 B 0.64 AB 552.76 B 854.00 B 0.45 C 0.17 C
1:2.5 LAC 1271.52 b -651.69 a 0.61 b 334.98 b 543.82 b 0.43 a 0.14 a
HAC 2302.24 a -293.09 b 0.70 a 646.28 a 921.87 a 0.40 a 0.14 a
均值 Mean 1786.88 B -472.39 A 0.66 A 490.63 B 732.84 C 0.42 D 0.14 D
F value R/W 30.46** 22.59** 2.03 25.92** 44.07** 31.57** 65.41**
Variety type (VT) 166.23** 32.60** 20.42** 91.84** 102.31** 5.03* 20.19**
R/W×VT 3.20* 3.54* 3.54* 0.55 0.96 3.97* 3.45*

Table 3

Effects of rice-to-water ratio on sensory quality of rice with different amylose contents"

米水比
R/W		 气味
Aroma		 外观
Appearance		 适口性
Palatability		 滋味
Taste		 冷饭质地
Cold rice texture		 综合评分
Comprehensive score
LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC
1:1.1 0.43 ab 0.01 a 0.86 a 0.38 a 0.83 bc 0.08 c 0.66 ab -0.04 c 1.01 b 0.11 a 1.07 c 0.06 cd
1:1.3 0.67 ab 0.19 a 0.85 a 0.39 a 1.28 a 0.27 bc 0.95 a 0.10 bc 1.35 a 0.23 a 1.47 a 0.11 cd
1:1.5 0.67 ab 0.19 a 0.94 a 0.16 a 0.99 ab 0.04 c 0.70 ab 0.07 bc 0.93 b 0.10 a 1.26 b 0.05 d
1:1.7 0.72 ab -0.06 a 0.97 a 0.17 a 0.52 cd 0.30 bc 0.70 ab 0.25 abc 0.93 b 0.34 a 1.03 c 0.13 cd
1:1.9 0.34 b 0.07 a 0.82 a 0.46 a 0.34 d 0.30 bc 0.73 ab 0.33 ab 0.77 bc 0.26 a 0.68 d 0.37 bc
1:2.1 0.63 ab 0.04 a 0.92 a 0.56 a -0.21 ef 0.73 ab 0.59 b 0.30 ab 0.52 cd 0.48 a 0.40 e 0.47 b
LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC
1:2.3 0.76 a 0.26 a 0.68 ab 0.61 a 0.18 de 0.87 a 0.58 b 0.52 a 0.73 bc 0.54 a 0.69 d 0.78 a
1:2.5 0.42 ab 0.33 a 0.62 ab 0.26 a -0.26 f 0.81 a 0.50 b 0.35 ab 0.50 cd 0.34 a 0.21 ef 0.68 ab
1:2.7 0.44 ab 0.03 a 0.42 b 0.13 a -0.15 ef 0.56 ab 0.57 b 0.36 ab 0.24 d 0.18 a 0.18 f 0.45 b
均值Mean 0.56 A 0.12 B 0.79 A 0.35 B 0.39 A 0.44 A 0.66 A 0.25 B 0.77 A 0.29 B 0.78 A 0.34 B
CV (%) 0.56 2.49 0.43 1.18 1.55 1.02 0.38 1.19 0.52 1.23 0.60 1.01
双因素方差分析(F值) F-values of two-ways ANOVA
R/W 1.60 1.67 3.22** 1.14 3.16** 6.04**
Variety type (VT) 61.99** 39.73** 0.52 75.34** 65.18** 109.75**
R/W×VT 1.26 1.21 17.72** 3.48** 4.78** 31.80**
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