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Kintsugi wellness : the Japanese art of nourishing mind, body, and spirit
\"Candice ... guides us through her favorite Japanese traditions and practices for cultivating inner strength and living a gracious life. Interwoven with dozens of recipes for healthy, Japanese-inspired cuisine\"--Page 4 of cover.
Book
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity. It was found that the developed GF pastas had similar mechanical and texture characteristics to the control. Both supplemented GF pastas presented a significantly (p < 0.05) higher fibre and mineral content than the control pasta.
Journal Article
Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far received limited attention. The main focus of this work was to assess how the instrumental and sensory quality of cooked pasta is affected by the water-to-dried pasta ratio (WPR) using a model cooking system with three commercial brands of spaghetti. At WPR equal to 10 or 3 L/kg, the three sensory attributes of firmness, stickiness, and bulkiness, as well as the overall cooking quality, displayed no statistically significant sensitivity towards WPR. Cooked pasta water uptake, diameter, hardness at 90% deformation, and resilience were more influenced by the raw protein content of dried pasta than by WPR, while the cooking loss was regarded as approximately constant. Using the model cooking system that assured mild mixing of spaghetti to avoid their sticking during cooking, it would be possible to use 70% less cooking water and consume about 65% less electricity, the latter cutting significantly the climate change potential of home pasta cooking.
Journal Article
Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding
There is a steady demand for high-quality rice varieties though consumers’ preference for high-quality rice varies from regions. The improvement of the quality of rice, especially its eating and cooking quality (ECQ), is an important breeding target as rice is mainly consumed in cooked form. The development and utilization of breeder-friendly and high-throughput marker systems play a pivotal role in marker-assisted breeding of rice cultivars, with pyramids of valuable genes affecting rice ECQ. In this study, we developed functional markers based on the Kompetitive Allele-Specific PCR (KASP) method for three principal genes, Wx, BADH2 and ALK, affecting ECQ in rice. The accuracy of all KASP markers was verified and confirmed with Sanger sequencing. A diverse rice panel consisting of 38 indica cultivars, 9 japonica cultivars and 1 Javanica cultivar were used to assess the validity of these markers for genotyping. The results showed that the functional KASP markers of Wx, ALK and BADH2 could effectively distinguish the different alleles. The genotyping results highly coincided with the phenotypic traits of rice eating and cooking quality. Eight rice entries harboring 3 favorable alleles were identified and superior rice restorers with improved ECQ were bred via functional marker genotyping. Breeders can develop rice cultivars that have desirable ECQ, customized to meet the market requirements in target regions. Hence, the development of these 3 applicable KASP functional markers based on allelic variation would be valuable for improving rice eating and cooking quality through maker-assisted selection to carter various consumer preferences especially in Asian areas.
Journal Article
Marker Assisted Development and Characterization of Herbicide Tolerant Near Isogenic Lines of a Mega Basmati Rice Variety, “Pusa Basmati 1121”
BackgroundDirect-seeded rice (DSR) is a potential technology for sustainable rice farming as it saves water and labor. However, higher incidence of weed under DSR limits productivity. Therefore, there is a need to develop herbicide tolerant (HT) rice varieties.ResultsWe used marker assisted backcross breeding (MABB) to transfer a mutant allele of Acetohydroxy acid synthase (AHAS) gene, which confers tolerance to imidazolinone group of herbicides from the donor parent (DP) “Robin” into the genetic background of an elite popular Basmati rice variety, Pusa Basmati 1121 (PB 1121). Foreground selection was done using the AHAS gene linked Simple Sequence Repeat (SSR) marker RM6844 and background selection was performed using 112 genome-wide SSR markers polymorphic between PB 1121 and Robin. Phenotypic selection for agronomic, Basmati grain and cooking quality traits in each generation was carried out to improve the recovery of recurrent parent phenome (RPP). Finally, a set of 12 BC4F4 near isogenic lines (NILs), with recurrent parent genome (RPG) recovery ranging from 98.66 to 99.55% were developed and evaluated. PB 1121-HT NILs namely 1979-14-7-33-99-10, 1979-14-7-33-99-15 and 1979-14-7-33-99-66 were found superior to PB 1121 in yield with comparable grain and cooking quality traits and herbicide tolerance similar to Robin.ConclusionOverall, the present study reports successful development of HT NILs in the genetic background of popular Basmati rice variety, PB 1121 by introgression of mutated AHAS allele. This is the first report on the development of HT Basmati rice. Superior NILs are being evaluated in the national Basmati trials, the release of which is likely to provide a viable option for the adoption of DSR technology in Basmati rice cultivation.
Journal Article
Effects of Genetic Background and Environmental Conditions on Texture Properties in a Recombinant Inbred Population of an Inter-Subspecies Cross
BackgroundEating and cooking quality have become ever more important breeding goals due to high levels of economic growth in Asia in recent decades. Cooked rice texture properties such as hardness, stickiness, and springiness are appealing to human mastication and directly reflect eating and cooking quality, and texture is strongly affected by genetic background and environmental conditions.ResultsIn this study, a series of recombinant inbred lines (RILs) derived from an indica/japonica cross were planted into four typical rice-cultivated areas. The relationships between the environment, texture, and genetic background of the RILs were investigated. The results showed that hardness, stickiness, and springiness strongly correlated with amylose and protein contents. Texture was strongly affected by environmental factors, which dynamically changed from the heading to the mature stage. Interestingly, the effect of environmental factors became weaker with decreasing latitude. The hardness and stickiness increased with the decrease of latitude, whereas springiness exhibited the opposite trend. The indica pedigree percentage did not significant correlated with hardness, stickiness and springiness. We detected 19 QTLs related to hardness, stickiness, and springiness, several of which share a similar region with a previously reported locus related to starch synthesis. Moreover, we revealed that DEP1 might affect taste through regulating amylopectin chain length distribution.ConclusionsThe present study evaluated the effects of environmental factors and genetic background to texture of cooked rice. These results provide insights into the eating and cooking quality of rice, which can be improved through sub-species crosses for different ecological conditions.
Journal Article
Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability
Journal Article
QTL mapping for rice grain quality: a strategy to detect more QTLs within sub-populations
Wx
is considered to be the most important gene controlling eating and cooking qualities and pasting properties in rice (
Oryza sativa
L.). In this study, a recombinant inbred line population derived from
indica
rice parents differing in apparent amylose content (AAC) was used to detect quantitative trait loci (QTLs) for ten grain quality parameters for rice quality improvement. QTL mapping was performed on the whole population and on two sub-populations based on
Wx
genotypes. A total of 29 QTLs were found in the whole population. Ten QTLs for 7 traits were detected in the two sub-populations, four of which (
qPRO3.1, qPV9, qHPV9
, and
qCS7
) were also detected in the whole population, whereas the other six were QTLs with minor effects that might be covered by the
Wx
locus. Besides the
Wx
locus with the largest effect on AAC and most pasting properties, there were another six QTL clusters contributing to grain quality located on chromosomes 2, 3, 5, 6 and 9. It was also found that some QTLs for peak viscosity, breakdown and consistency were closely linked to rice grain shape related QTLs on chromosome 3. A QTL cluster on chromosome 9 for peak viscosity, hot paste viscosity and cold paste viscosity was detectable in the whole population, which was close to the
isoamylase 3
(
ISA3
) locus. A QTL cluster for both peak time and pasting temperature on chromosome 6 was near to the starch synthase I locus, and was potentially a new QTL with minor effect for peak time and pasting temperature. These findings will promote better understanding of the genetic regulation of rice eating and cooking qualities.
Journal Article
Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles
In the present investigation, fresh potato instant hot dry noodles were prepared to evaluate the effect of xanthan gum (XG) on cooking qualities, texture and microstructures of noodles. Three types of noodles were prepared with different incorporation level of XG (0.3, 0.6 and 0.9% w/w, wheat flour basis) and their physico-chemical and functional properties in relation to textural and rheological characteristics were evaluated. The results showed that incorporation of 0.60% XG (w/w, wheat flour basis) increased peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined compared with control. The addition of XG resulted in increased G′ and G″ and contributed to fast rehydration higher cooking loss, water absorption and increased porosity. The findings in this work provided evidence that XG could be used as a partial additive for wheat flour in non-fried instant noodles production.
Journal Article
Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China
The japonica rice in Northeast China is famous because of its high quality. Eating and cooking qualities (ECQs) are the most important factors that determine cooked rice quality. However, the genetic basis of ECQ of japonica varieties in Northeast China needs further study. In this study, 200 japonica varieties that are widely distributed in Northeast China were collected to evaluate the physicochemical indices of grain ECQs. The distribution of each trait was concentrated without large variations. Correlation analysis indicated that gel consistency (GC) had a significantly negative correlation with gelatinization temperature (GT). By integrating various analyses including kinship calculation, principal component analysis (PCA), linkage disequilibrium (LD) analysis, and original parent investigation, we found that the japonica varieties in Northeast China exhibited a narrow genetic basis. An association study for grain ECQs was performed and eight quantitative trait loci (QTLs) were detected. ALK was the major locus that regulated GT and also significantly affecting GC. Through the linkage disequilibrium (LD) and expression pattern analysis, one possible candidate gene (LOC_Os02g29980) was predicted and required further research for validation. Additionally, a different allele of Wx was identified in the variety CH4126, and ALK was not fixed in these japonica varieties. These results further elucidate the genetic basis of ECQs of japonica varieties in Northeast China and provide local breeders some assistance for improving ECQs of rice grain in rice breeding.
Journal Article