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米对食用品质的评价及其在米中的成分

Cui Li^1,2,3, Shujun Yao^1,2,3, Bo Song^1,3

¹Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China.

Foods (Basel, Switzerland)

|September 9, 2023

概括

研究人员开发了一种预测模型,以客观地评估大米的食用质量. 这个模型使用粘度,味道和外观来指导改良米品种的育种计划.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
植物育种植物育种

背景情况:

消费者需求正在转向"吃得好",而不是仅仅是腹.
米是世界上一半以上人口的基本食物.
在育种计划中,客观地评估米饭的食用质量是具有挑战性的.

研究的目的:

客观地量化和预测米的食用质量.
确定饮食质量的关键组成部分及其相关性.
开发一个预测模型,用于高食量品质的米育种.

主要方法:

训练有素的感觉面板评估了饮食质量及其组成部分.
对变异和遗传性的分析评估了特征变异.
图像分析量化了米的外观.
纹理分析测量了米粘度.

主要成果:

粘度,味道和外观与整体饮食质量有显著的相关性.
图像分析显示,与外观相关的黄色区域.
粘度与粘度相关的粘性.
使用粘度,黄色区域和味道建立了一个预测模型 (R2 = 0.85).

结论:

开发的预测模型准确地估计了大米的食用质量.
这种模式可以帮助育种计划选择优质食用水.
客观量化饮食质量是可行的,并有利于米的改善.

关键词:

在外观上,外观的外观.预测模型预测模型吃优质的米饭,吃的质量很好.粘度粘度粘度粘度粘度

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