Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy
The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects am...
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2634 |
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| author | Weimin Cheng Zhuopin Xu Shuang Fan Pengfei Zhang Jiafa Xia Hui Wang Yafeng Ye Binmei Liu Qi Wang Yuejin Wu |
| author_facet | Weimin Cheng Zhuopin Xu Shuang Fan Pengfei Zhang Jiafa Xia Hui Wang Yafeng Ye Binmei Liu Qi Wang Yuejin Wu |
| author_sort | Weimin Cheng |
| collection | DOAJ |
| description | The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R<sup>2</sup>) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R<sup>2</sup> of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking. |
| first_indexed | 2024-03-10T01:49:10Z |
| format | Article |
| id | doaj.art-80548b288509472090e1fb4aa5ce4375 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:10Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80548b288509472090e1fb4aa5ce43752023-11-23T13:08:41ZengMDPI AGFoods2304-81582022-08-011117263410.3390/foods11172634Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared SpectroscopyWeimin Cheng0Zhuopin Xu1Shuang Fan2Pengfei Zhang3Jiafa Xia4Hui Wang5Yafeng Ye6Binmei Liu7Qi Wang8Yuejin Wu9Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaRice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230041, ChinaNational Key Laboratory for New Variety Development of Hybrid Rice of Ministry of Agriculture, Anhui Win-All Hi-Tech Seed Co. Ltd., Hefei 230088, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaHefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, ChinaThe chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R<sup>2</sup>) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R<sup>2</sup> of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking.https://www.mdpi.com/2304-8158/11/17/2634near-infrared spectroscopyhybrid indica ricesingle-grain chemical compositioneating quality |
| spellingShingle | Weimin Cheng Zhuopin Xu Shuang Fan Pengfei Zhang Jiafa Xia Hui Wang Yafeng Ye Binmei Liu Qi Wang Yuejin Wu Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy Foods near-infrared spectroscopy hybrid indica rice single-grain chemical composition eating quality |
| title | Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy |
| title_full | Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy |
| title_fullStr | Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy |
| title_full_unstemmed | Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy |
| title_short | Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy |
| title_sort | effects of variations in the chemical composition of individual rice grains on the eating quality of hybrid indica rice based on near infrared spectroscopy |
| topic | near-infrared spectroscopy hybrid indica rice single-grain chemical composition eating quality |
| url | https://www.mdpi.com/2304-8158/11/17/2634 |
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