Comparison of component and quality changes between soft rice and common rice during aging
Yihang Wang1, Chunsen Wu1, Guodong Liu2,3,4
1School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Frontiers in Nutrition
|September 26, 2025
Summary
Soft rice shows greater quality deterioration during aging than common rice due to more pronounced changes in components and starch structure. This impacts its cooking, eating, and aroma qualities over time.
Area of Science:
- Food Science
- Agricultural Science
- Material Science
Background:
- Soft rice, distinct from common rice, has low amylose, soft texture, and minimal cold retrogradation.
- Differences in quality deterioration during aging between soft and common rice remain largely uninvestigated.
Purpose of the Study:
- To comprehensively investigate the changes in components and quality of soft rice during aging.
- To compare the aging process and quality deterioration between soft rice and common rice varieties.
Main Methods:
- Selected soft rice varieties (NJ9108, NJ46) and common rice varieties (YJ7081, HD5) for comparative analysis.
- Monitored changes in total starch, fat, protein, amylose content, starch short-range order, protein secondary structure, and relative crystallinity during aging.
- Assessed changes in taste value and 2-acetyl-1-pyrroline (2-AP) content after 24 months of aging.
Main Results:
- Soft rice experienced decreases in total starch, fat, and protein, alongside an increase in amylose content during aging.
- Starch short-range order and protein secondary structure degraded in soft rice with extended aging, while relative crystallinity decreased.
- After 24 months, soft rice showed greater reductions in taste value (14.86 vs. 12.52) and 2-AP content (167.82 vs. 140.42 ng/g) compared to common rice.
Conclusions:
- Soft rice exhibits more significant changes in component content and starch structure during aging compared to common rice.
- These pronounced changes contribute to a more substantial decline in cooking, eating, and aroma qualities of soft rice over time.
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