ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1656432
This article is part of the Research TopicImpact of Storage and Processing on the Nutritional Content of Staple CropsView all articles
Comparison of Component and Quality Changes Between Soft Rice and Common Rice During Aging
Provisionally accepted
- 1Yangzhou University Department of Food Science and Engineering, Yangzhou, China
- 2Yangzhou University Agricultural College, Yangzhou, China
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Background: Compared to common rice, soft rice is characterized by low amylose content, soft and elastic texture, and low retrogradation of cold rice. However, the differences of quality deteriorate during aging between soft rice and common rice are still unclear.Methods: In this study, representative soft rice varieties (NJ9108 and NJ46) were chosen as research subjects, and YJ7081 and HD5 were chosen as control. The changes of their components and quality during aging were comprehensively investigated.Results: During aging, the total starch, fat, and protein content of soft rice decrease, while the amylose content increases. The short-range ordered structure of soft rice starch and the secondary structure of proteins gradually degrade with the extension of aging time. In addition, the relative crystallinity of soft rice starch gradually decreases during the aging process. After aging for 24 M, the average taste value of soft rice decreased by 14.86, and the average 2-AP content decreased by 167.82 ng/g. The average taste value of common rice decreased by 12.52, and the average 2-AP content decreased by 140.42 ng/g.Compared to common rice, the component contents and the starch short-range ordered structure characteristics of soft rice exhibited more pronounced changes, leading to increased deterioration of cooking, eating, and aroma qualities during aging.
Keywords: Soft rice, Aging, quality, component, Structure
Received: 30 Jun 2025; Accepted: 26 Aug 2025.
Copyright: © 2025 Wang, Wu, GUODONG and Guo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
LIU GUODONG, Yangzhou University Agricultural College, Yangzhou, China
Lunan Guo, Yangzhou University Department of Food Science and Engineering, Yangzhou, China
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