Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination

文献类型： 外文期刊

第一作者： Hu, Xianqiao

作者： Hu, Xianqiao;Lu, Lin;Li, Shuimei;Zhang, Weixing;He, Yuntao;Chen, Mingxue

作者机构：

关键词： Geographical indication rice; Geographical discrimination; Rice quality; Appearance quality; Cooking quality; Nutrition

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 135 卷

页码：

收录情况： SCI

摘要： Authentication of geographical indication (GI) is important for the protection of GI rice due to its unique quality characteristics and high economic value in the market. This paper compared the appearance quality, cooking quality and nutritional quality of four types of GI rice products (Luoding rice, Zhefang Tribute rice, Xijiang rice and Wanbaozhen rice) in China. Luoding rice was found to have the highest nutritional value with respect to protein and amino acid profile. The vitamin content of Xijiang rice was significantly higher than that of other types of GI rice. Principal component analysis showed that Luoding rice had a quite different protein, aspect ratio and amino acid profile from other GI rice samples. Zhefang Tribute rice had quite different cooking quality, fatty acid and sugar profile from Xijiang rice and Wanbaozhen rice. Geographical origin was predicted by using a multilayer perceptron artificial neural network model with quality characteristics as the input variables. It was found that all the samples were accurately predicted in both training and test sets, indicating the potential of using quality characteristics to discriminate GI rice samples from different geographical origins.

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