Dissecting Rice Pearl Character, an Important Added Value in High-Quality Temperate Mediterranean Japonica Cultivars
Rice holds an important sociocultural meaning in Europe, and especially in the gastronomy of its Mediterranean regions, as it is used for world-famous recipes such as Risotto in Italy and Paella in Spain. Paella is prepared with highly appreciated pearled (white-core) rice cultivars such as Bomba or...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Barcelona |
| Repositorio: | Dipòsit Digital de la UB |
| OAI Identifier: | oai:diposit.ub.edu:2445/194373 |
| Acceso en línea: | https://hdl.handle.net/2445/194373 |
| Access Level: | acceso abierto |
| Palabra clave: | Arròs Paret abdominal Cuina (Arròs) Rice Abdominal wall Cooking (Rice) |
| Sumario: | Rice holds an important sociocultural meaning in Europe, and especially in the gastronomy of its Mediterranean regions, as it is used for world-famous recipes such as Risotto in Italy and Paella in Spain. Paella is prepared with highly appreciated pearled (white-core) rice cultivars such as Bomba or Montsianell, while Risotto is prepared with white-belly Carnaroli cultivar among others. Pearled rice grains have a limited and enclosed translucent zone which is physicochemically different from stress-induced chalky grains present in any rice cultivar at a low rate, and whose opaque area covers at least three quarters of the grain surface. We have studied for the first time the physicochemical aspects of grains from pearled white-belly, white-core and crystalline rice grains of Mediterranean japonica rice cultivars in comparison with their defective stress-induced chalky grains in order to shed some light on their differences. Spanish Bomba and Montsianell white-core (pearled) cultivars have similar physicochemical behaviours but are clearly different from white-belly Carnaroli cultivar. Furthermore, their pearled fractions differ in some traits from stress-induced chalkiness, especially in terms of amyloplastic integrity, relative amylose content and relative storage protein content. This study establishes some physicochemical differences between white-belly, white-core and stressinduced defective chalky grains and will guide future studies to unravel this much-appreciated pearl character in the Mediterranean gastronomy. |
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