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<p>Puffed rice is often regarded as a well-liked expanded cereal with taste, texture, and nutritious qualities including vitamins, dietary fiber, minerals and phytochemicals. Puffing is generally associated with physiochemical characters viz<i>.</i>, moisture content, kernel length, bulk density, kernel breadth, starch polymorphism, kernel L/B ratio, amylose content, gelatinization temperature, gel consistency, expansion volume and protein content either positively or negatively. Expansion volume and expansion ratio are also having impact on puffing yield. Puffing is a destructive process as it requires large quantity of grain for analysis and the crop has to be grown till maturity for assessing the puffing yield. The alternative way for effective selection in short time without much amount of grain is the use of Quantitative trait loci and molecular markers. Hence, identification of markers associated with puffing will catalyze small scale industry on puffed rice production. This review mainly concentrates on the traits closely correlated with puffing yield and also QTLs and genes of the physiochemical elements linked to puffing.</p>

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Probing the grain physio-chemical makeup and QTLs on puffing quality in rice (Oryza sativa L.)

  • 期刊论文

  • 发表日期：

    2025年3月12日

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  • Babypriyanka Selvam,
  • Juliet Hepziba Sundararajan,
  • Arumugam Pillai Madhavan,
  • Kavitha Pushpam Arunachalam,
  • Vijayalakshmi Rangasamy,
  • Arumugachamy Samudrakani,
  • Shoba Devadhasan,
  • Theradimani Masanam

摘要

Puffed rice is often regarded as a well-liked expanded cereal with taste, texture, and nutritious qualities including vitamins, dietary fiber, minerals and phytochemicals. Puffing is generally associated with physiochemical characters viz., moisture content, kernel length, bulk density, kernel breadth, starch polymorphism, kernel L/B ratio, amylose content, gelatinization temperature, gel consistency, expansion volume and protein content either positively or negatively. Expansion volume and expansion ratio are also having impact on puffing yield. Puffing is a destructive process as it requires large quantity of grain for analysis and the crop has to be grown till maturity for assessing the puffing yield. The alternative way for effective selection in short time without much amount of grain is the use of Quantitative trait loci and molecular markers. Hence, identification of markers associated with puffing will catalyze small scale industry on puffed rice production. This review mainly concentrates on the traits closely correlated with puffing yield and also QTLs and genes of the physiochemical elements linked to puffing.