Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-11-14 DOI:10.1016/j.ijgfs.2024.101062

Malsawmthanga , Lalremliani , Y. Tunginba Singh

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引用次数: 0

Abstract

Thirteen pigmented varieties from Mizoram were analysed based on their physical properties, eating and cooking qualities, physicochemical properties and genetic diversity index. The optimal cooking time ranged from 18mins to 32mins, lowest in Idawhmui and highest in Asenhmui. Majority of the cooked grains had a soft, moist and sticky texture, with a strong aroma that is preferred by number of consumers. The pasting property and gelatinization behaviour of these landrace showed its functional uses in number of culinary aspects. An important detail in rice grain quality evaluation is its breeding potential, which can be attributed to its genetic makeup. The genetic analysis showed genetic diversity ranging from 0.1316 (Kawleng) to 0.549 (Farelsen). The microsatellite markers AMs, CBG, GPA, RM11 and RM410 contained between 2 to 9 alleles, with high PIC value of 0.73, 0.983, 0.711, 0.791 and 0.877 respectively. Thus, the pigmented landrace of Mizoram exhibited high-quality grade, making it suitable for everyday consumption, food industry, culinary applications, export markets, and as a potential parents in rice breeding programs.

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探索印度米佐拉姆色素稻米的谷粒质量，以便将其用作食品、食品产品和育种计划

根据其物理特性、食用和烹饪品质、理化特性和遗传多样性指数，对来自米佐拉姆邦的 13 个色素品种进行了分析。最佳烹饪时间从 18 分钟到 32 分钟不等，其中伊达维（Idawhmui）的烹饪时间最短，阿森维（Asenhmui）的烹饪时间最长。大多数煮熟的谷物质地柔软、湿润、粘稠，香味浓郁，受到许多消费者的青睐。这些品种的糊化特性和糊化行为显示了其在烹饪方面的功能用途。米粒品质评价的一个重要细节是其育种潜力，这可归因于其遗传构成。遗传分析表明，遗传多样性从 0.1316（Kawleng）到 0.549（Farelsen）不等。微卫星标记 AMs、CBG、GPA、RM11 和 RM410 包含 2 至 9 个等位基因，PIC 值分别为 0.73、0.983、0.711、0.791 和 0.877。因此，米佐拉姆的色素陆稻品种表现出优质等级，适合日常消费、食品工业、烹饪应用、出口市场，并可作为水稻育种计划的潜在亲本。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.