Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.

ABSTRACT:

Background

For predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the high amylose content class may still be distinguishable by consumers, who are able to distinguish texture that cannot be differentiated by proxy cooking quality indicators.

Results

This study explored a suite of assays to capture viscosity, rheometric, and mechanical texture parameters for characterising cooked rice texture in a set of 211 rice accessions from a diversity panel and employed multivariate approaches to classify rice varieties into distinct cooking quality classes. Results suggest that when the amylose content range is narrowe

SUBMITTER: Cuevas RPO 

PROVIDER: S-EPMC6179975 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature