Improvement of the eating and cooking qualities of rice: a review
Journal Title: International Journal of Farming and Allied Sciences - Year 2015, Vol 4, Issue 2
Abstract
Yet rice feeds the largest number of people in the world. At the same time rice is very flexible and grows practically all over the world. The demand for superior grain quality represents a major issue in rice (Oryza sativaL.) breeding. Eating and cooking qualities (ECQs) are important determinants of cooked rice grain quality. ECQs comprise three physical and chemical characteristics of starch in the endosperm: amylose content (AC), gel consistency (GC) and gelatinization temperature (GT). Nowadays, scientists and breeders are more and more focused on improving the quality of rice for different purposes and markets. For instance, people in the Far East prefer sticky and soft rice, while in India, a non-sticky type is preferred. Consumers from developed countries ask mainly for grain with good cooking quality and eating characteristics, but in many developing regions, nutritional value is crucial as rice is the most consumed staple food. Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. Improving grain-quality is an important goal in rice breeding programs. One vital step is to find major quantitative trait loci (QTLs) for quality related traits and then investigate the relationships among them. Quantitative trait locus (QTL) analysis that entails genome-wide mapping has been a widely applied strategy for 20 years. Using various rice populations, researchers have identified many QTLs for quality traits in rice.
Authors and Affiliations
Ali Sattari, Nafiseh Mahdinezhad, Baratali Fakheri, M Noroozi and Haj Beheshtizadeh
Keywords
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