The Eating and Cooking Qualities of Rice : A Review

Authors(4) :-Musa Khammari, MA-Mohammad Khani, DA-Khammari, MO-Rezaei nia

As a major cereal crop, rice (Oryza sativaL.) is crucial to food security for at least half the world population. After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers. Rice quality assessment requires routine chemical analysis procedures. 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). Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. The advancement of molecular marker technology has revolutionized the strategy in breeding programs. The availability of rice genome sequences and the use of forward and reverse genetics approaches facilitate gene discovery and the deciphering of gene functions. A well-characterized gene is the basis for the development of functional markers, which play an important role in plant genotyping and, in particular, marker-assisted breeding. In addition, functional markers offer advantages that counteract the limitations of random DNA markers.

Authors and Affiliations

Musa Khammari
M.S.C, Department of Geographic and Urban Planning Collage of Human Sciences. University of Zahedan. Zahedan, Iran
MA-Mohammad Khani
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran
MO-Rezaei nia
M.S.C, student, Department of Plant Breeding And Biotechnology Collage of Agriculture. University of Zabol. Zabol, Iran

Rice (Oryza sativaL.), Eating and Cooking Quality, Quantitative Trait Loci (QTL), Marker-Assisted Breeding

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Publication Details

Published in : Volume 2 | Issue 2 | March-April 2016
Date of Publication : 2016-04-08
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 134-139
Manuscript Number : IJSRST162244
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Musa Khammari, MA-Mohammad Khani, DA-Khammari, MO-Rezaei nia, " The Eating and Cooking Qualities of Rice : A Review", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 2, pp.134-139, March-April-2016.
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