Physical and chemical properties of rice varieties grown in Mekong delta

Dat Quoc Lai; Thanh An Ngo; Quang Long Nguyen; Hoang Dung Nguyen; Duy Tien Pham

doi:10.15625/2525-2518/14447

Author affiliations

Authors

Lai Quoc Dat Department of Food Technology, Faculty of Chemical Engineering, University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
Ngo Thanh An Faculty of Chemical Technology, Ho Chi Minh City University of Food Industry, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam
Nguyen Quang Long Department of Food Technology, Faculty of Chemical Engineering, University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
Nguyen Hoang Dung Department of Food Technology, Faculty of Chemical Engineering, University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
Pham Duy Tien Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/14447

Abstract

125 rice samples of 10 rice varieties (Daithom8, IR50404, Jasmine85, DS1, OM4900, OM5451, OM6976, OM7347, ML202, Glutinous rice) collected from 10 provinces in the Mekong Delta were not different in grain length ranging from medium to long and were mainly tapered in shape. Except for DS1, because of the Japonica variety, it is round in shape. Their chemical ingredients slightly differed between varieties, but there was a clear difference in amylose content, according to which these rice samples were divided into 4 groups: samples with very low amylose content ranging from 3 to 9 %, accounting for 3 % of the total samples and belonging to the Glutinous rice variety; samples with medium amylose content (20 - 25 %), accounting for 29 % of the total samples and mainly belonging to varieties Jasmine85 and OM5451; samples with high amylose content (≥ 25 %), accounting for 20 % of the total samples and belonging to varieties IR50404, ML202, and OM6976; and samples with low amylose content (9 - 20 %), accounting for 48 % of the total samples and belonging to the remaining varieties. Based on physical and chemical properties, the rice varieties of 125 survey samples were classified into 3 groups with specific characteristics. In group 1, samples were characterized by particle size, particle shape, moisture, lipid and ash content; in group 2, samples were characterized by properties such as starch and amylose content; group 3 was characterized by width, protein and amylopectin. In addition, rice samples were divided into 3 groups based on growing location and physicochemical properties.

Downloads

Download data is not yet available.

References

Ministry of Agriculture and Rural Development Viet Nam - Report on performance of agriculture and rural development industry 2020, 2021.

General Department of Custom - Report export and import products, 2017.

FAO - Food and Agriculture Organization - Food balance sheets - 2020 average, Rome, 2020.

Mestres C., Ribeyre F., Pons B., Fallet V., and Matencio F. - Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain, J. Cereal Sci. 53 (1) (2011) 81-89. DOI: https://doi.org/10.1016/j.jcs.2010.10.001

Ahmad U., Alfaro L., Yeboah-Awudzi M., Kyereh E., Dzandu B., Bonilla F., Chouljenko A., and Sathivel S. - Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.), LWT. 75 (2017) 386-392. DOI: https://doi.org/10.1016/j.lwt.2016.09.014

Park C. E., Kim Y. S., Park K. J., and Kim B. K. - Changes in physicochemical characteristics of rice during storage at different temperatures, J. Stored Prod. Res. 48 (2012) 25-29. DOI: https://doi.org/10.1016/j.jspr.2011.08.005

Meullenet J., Marks B. P., Hankins J., Griffin V. K., and Daniels M. J. - Sensory quality of cooked long‐grain rice as affected by rough rice moisture content, storage temperature, and storage duration, Cereal Chem. 77 (2) (2000) 259-263. DOI: https://doi.org/10.1094/CCHEM.2000.77.2.259

Yang X., Lin Z., Liu Z., Alim M., Bi J., Li G., Wang Q., Wang S., and Ding Y. - Physicochemical and sensory properties of japonica rice varied with production areas in China, J. Integr. Agric. 12 (10) (2013) 1748-1756. DOI: https://doi.org/10.1016/S2095-3119(13)60338-X

Laenoi S., Rerkasem B., and Lordkaew S. - Seasonal variation in grain yield and quality in different rice varieties, F. Crop. Res. 221 (2018) 350-357. DOI: https://doi.org/10.1016/j.fcr.2017.06.006

Abera A. A., Tadesse E. E., Abera B. B., and Satheesh N. - Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia, Cogent Food Agric. 7(1) (2021) 1945281. DOI: https://doi.org/10.1080/23311932.2021.1945281

Yanjie X., Yining Y., Shuhong O., Xiaoliang D., Hui S., Shukun J., Shichen S., and Jinsong B. - Factors affecting sensory quality of cooked japonica rice, Rice Sci. 25 (6) (2018) 330-339, doi: 10.1016/j.rsci.2018.10.003. DOI: https://doi.org/10.1016/j.rsci.2018.10.003

Goufo P., Ferreira L. M. M., Carranca C., Rosa E. A. S., and Trindade H. - Effect of elevated carbon dioxide concentration on rice quality: Proximate composition, dietary fibers, and free sugars, Cereal Chem. 91 (3) (2014) 293-299. DOI: https://doi.org/10.1094/CCHEM-09-13-0180-R

Calingacion M. et al. - Diversity of global rice markets and the science required for consumer-targeted rice breeding, PLoS One 9 (1) (2014) e85106. DOI: https://doi.org/10.1371/journal.pone.0085106

Tran U. T., Okadome H., Murata M., Hurata S., and Ohtsubo K. - Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties, Food Sci. Technol. Res. 7 (4) (2001) 323-330. DOI: https://doi.org/10.3136/fstr.7.323

Simonelli C., Galassi L., Cormegna M., and Bianchi - Chemical, physical, textural and sensory evaluation on Italian rice varieties, Univ. J. Agril. Res. 5 (2) (2017) 104-112. DOI: https://doi.org/10.13189/ujar.2017.050204

Suwansri S. and Meullenet J. C. - Physicochemical characterization and consumer acceptance by Asian consumers of aromatic Jasmine rice, J. Food Sci. 69 (1) (2004) SNQ30-SNQ37. DOI: https://doi.org/10.1111/j.1365-2621.2004.tb17883.x

Varnamkhasti M. G., Mobli H., Jafari A., Keyhani A. R., Soltanabadi M. H., Rafiee S., and Kheiralipour, K. - Some physical properties of rough rice (Oryza Sativa L.) grain, J. Cereal Sci. 47 (3) (2008) 496-501. DOI: https://doi.org/10.1016/j.jcs.2007.05.014

Juliano B. O. and Villareal C. - Grain quality evaluation of world rices, Int. Rice Res. Inst., 1993, pp. 12-33.

Buu B. C. - Current Status of Molecular Rice Breeding in Vietnam, Education 150 (2004) 2-5.

Gummert M. – Measuring varietal purity, Rice Knowledge Bank website, 2010.

Juliano B. O. - Grain structure, composition and consumers’ criteria for quality, JULIANO, BO Rice Hum. Nutr. Rome FAO, 1993, pp. 35–60.

Quality and Standards Authority of Ethiopia - ETS ISO 712: Cereals and cereal products - Determination of moisture content - Routing reference method, 2011.

TCVN 8124: 2009 - Cereals, pulses and by-products - Determination of ash yield by incineration, 2009.

Soe H. M. and Soc Than S. - Observation on the yield of reducing sugar from rice for the preparation of bioethanol by acid hydrolysis, Diss. MERAL Portal, 2011.

AACCI. Approved Methods of Analysis, 11th ed. Method 61-03.01, Amylose Content of Milled Rice, Published online, AACC International, St. Paul, MN, 2011. doi: 10.1094/AACCIntMethod-61-03.01.” . DOI: https://doi.org/10.1094/AACCIntMethod-61-03.01

Juliano B. O. - Structure, chemistry, and function of the rice grain and its fractions,Cereal foods world 37 (1992) 772-779.

Sreethong T., Prom-u-thai C., Rerkasem B., Dell B., and Jamjod S. - Variation of milling and grain physical quality of dry season Pathum Thani 1 in Thailand, Chiang Mai Univ. J. Nat. Sci. 17 (3) (2018) 191-202. DOI: https://doi.org/10.12982/CMUJNS.2018.0014

Fofana M., Futakuchi K., Manful J. T., Yaou I. B., Dossou J., and Bleoussi R. T. M. - Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin, Food Control 22 (12) (2011) 1821-1825. DOI: https://doi.org/10.1016/j.foodcont.2011.04.016

Kishine M., Suzuki K., Nakamura S., and Ohtsubo K. - Grain qualities and their genetic derivation of 7 new rice for Africa (NERICA) varieties, J. Agric. Food Chem. 56 (12) (2008) 4605-4610. DOI: https://doi.org/10.1021/jf800141y

TCVN 11888:2017 - Milled rice, 2017.

C. Alimentarius - Codex standard for rice,Codex Stan 198, 1-10, 1995.

Champagne E. T. - Rice: chemistry and technology (Eds. 3), American Association of Cereal Chemists, 2004, pp. 109-190. DOI: https://doi.org/10.1094/1891127349

Asaduzzaman, M., Haque, M. E., Rahman, J., Hasan, S. K., Ali, M. A., Akter, M. S., and Ahmed, M. - Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh, African J. Food Sci. 7 (8) (2013) 198-203. DOI: https://doi.org/10.5897/AJFS13.1001

Dillahunty A. L., Siebenmorgen T. J., Buescher R. W., Smith D. E., and Mauromoustakos A. - Effect of moisture content and temperature on respiration rate of rice, Cereal Chem. 77 (5) (2000) 541-543. DOI: https://doi.org/10.1094/CCHEM.2000.77.5.541

Adu Kwarteng E., Ellis W. O., Oduro I., and Manful J. T. - Rice grain quality: a comparison of local varieties with new varieties under study in Ghana, Food Control 14 (7) (2003) 507-514. DOI: https://doi.org/10.1016/S0956-7135(03)00063-X

Shayo N. B., Mamiro P., Nyaruhucha C. N. M., and Mamboleo T. - Physico-chemical and grain cooking characteristics of selected rice cultivars grown in Morogoro, Tanzania J. Sci. 32 (2006) 29-35. DOI: https://doi.org/10.4314/tjs.v32i1.18427

Juliano B. O. - Rice: chemistry and technology, Food Rev. Int. 1 (3) (1985) 423-445. DOI: https://doi.org/10.1080/87559128509540778

Nishiwaki M. - Comparison of Short-grain Rice Cultivars Grown in Japan and the United States, University of Arkansas, Fayetteville, 2018.

Hu Y. - Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization, Agriculture 11 (7) (2021) 616. DOI: https://doi.org/10.3390/agriculture11070616

Wopereis-Pura M. M., Watanabe H., Moreira J., and Wopereis M. C. S. - Effect of late nitrogen application on rice yield, grain quality and profitability in the Senegal River valley, Eur. J. Agron. 17 (3) (2002) 191-198. DOI: https://doi.org/10.1016/S1161-0301(02)00009-6

Leesawatwong M., Jamjod S., Kuo J., Dell B., and Rerkasem B. - Nitrogen fertilizer increases seed protein and milling quality of rice, Cereal Chem. 82 (5) (2005) 588-593. DOI: https://doi.org/10.1094/CC-82-0588

Okuda M., Joyo M., Tamamoto Y., Sasaki M., Takahashi K., Goto-Yamamoto N., Ikegami M., and Hashizume K. - Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake, Cereal Chem. 95 (2) (2018) 320–329. DOI: https://doi.org/10.1002/cche.10036

Furukawa S., Tanaka K., Masumura T., Ogihara Y., Kiyokawa Y., and Wakai Y. - Influence of rice proteins on eating quality of cooked rice and on aroma and flavor of sake,Cereal Chem. 83 (4) (2006) 439-446. DOI: https://doi.org/10.1094/CC-83-0439

Tuong N. T., Ve N. B., and Thanh V. C. - Đánh giá phẩm chất gạo của 55 giống lúa trồng ven biển các tỉnh Bến Tre, Long An, Tiền Giang, và Trà Vinh, Tạp chí Khoa học Trường Đại học Cần Thơ (2005) 33-39.

Buu B. C. and Lang N. T. - Một số vấn đề cần biết: Gạo xuất khẩu. Ho Chi Minh: Agricultural publisher, 2000, pp. 43-44.

Reyes A. C., Albano E. L., Briones V., and Juliano B. O. - Genetic variation, varietal differences in physicochemical properties of rice starch and its fractions, J. Agric. Food Chem. 13 (5) (1965) 438-442. DOI: https://doi.org/10.1021/jf60141a016

Chen M. H., Bergman C., Pinson S., and Fjellstrom R. - Waxy gene haplotypes: Associations with apparent amylose content and the effect by the environment in an international rice germplasm collection, J. Cereal Sci. 47 (3) (2008) 536-545. DOI: https://doi.org/10.1016/j.jcs.2007.06.013

Zhong L. J., Cheng F. M., Wen X., Sun Z. X., and Zhang G. - The deterioration of eating and cooking quality caused by high temperature during grain filling in early‐season indica rice cultivars, J. Agron. Crop Sci. 191 (3) (2005) 218-225. DOI: https://doi.org/10.1111/j.1439-037X.2005.00131.x

Singh N., Pal N., Mahajan G., Singh S., and Shevkani K. - Rice grain and starch properties: Effects of nitrogen fertilizer application, Carbohydr. Polym. 86 (1) (2011) 219-225. DOI: https://doi.org/10.1016/j.carbpol.2011.04.039

Li T., Ohsugi R., Yamagishi T., and Sasaki H. - Effects of weak light on starch accumulation and starch synthesis enzyme activities in rice at the grain filling stage, Rice Sci. 13 (1) (2006) 51-58.

Wakamatsu K., Sasaki O., and Tanaka A. - Effects of the amount of insolation and humidity during the ripening period on the grain quality of brown rice in warm regions of Japan, Japanese J. Crop Sci. 78 (4) (2009) 476-482. DOI: https://doi.org/10.1626/jcs.78.476

Vici G., Perinelli D. R., Camilletti D., Carotenuto F., Belli L., and Polzonetti V. - Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet, Foods 10 (6) (2021) 1375. DOI: https://doi.org/10.3390/foods10061375

Burešová I., Sedláčková I., Faměra O., and Lipavský J. - Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch, Plant Soil Environ. 56 (3) (2010) 99-104. DOI: https://doi.org/10.17221/123/2009-PSE

Piggott J. R., Morrison W. R., and Clyne J. - Changes in lipids and in sensory attributes on storage of rice milled to different degrees, Int. J. food Sci. Technol. 26 (6) (1991) 615-628. DOI: https://doi.org/10.1111/j.1365-2621.1991.tb02007.x

Tong C., Liu L., Waters D. L. E., Rose T. J., Bao J., and King G. J. - Genotypic variation in lysophospholipids of milled rice, J. Agric. Food Chem. 62 (38) (2014) 9353-9361. DOI: https://doi.org/10.1021/jf503213p

Goffman F. D., Pinson S., and Bergman C. - Genetic diversity for lipid content and fatty acid profile in rice bran, J. Am. Oil Chem. Soc. 80 (5) (2003) 485-490. DOI: https://doi.org/10.1007/s11746-003-0725-x

Majumder M. K., Seshu D. V., and Shenoy V. V - Implication of fatty acids and seed dormancy in a new screening procedure for cold tolerance in rice, Crop Sci. 29 (5) (1989) 1298-1304. DOI: https://doi.org/10.2135/cropsci1989.0011183X002900050042x

Juliano B. O. and Pascual C. G. - Quality characteristics of milled rice grown in different countries, IRRI research paper series 48 (1980) 25-31.

Khush G. S., Xuan V. T., Luat N. V., Buu B. C., and Hoang V. T. - Vietnam-IRRI collaboration in rice varietal improvement, 1995.

Khanh T. D. et al. - Rice Breeding in Vietnam: Retrospects, Challenges and Prospects, Agriculture 11 (5) (2021) 397. DOI: https://doi.org/10.3390/agriculture11050397