Analysis on Taste Quality and Physicochemical Properties of Black Rice With Similar Apparent Amylose Content

ABSTRACT This study selected three black rice varieties (T4, T15, and T23) with similar amylose content but notably different taste quality to investigate the key factors influencing taste quality through analyzing grain composition and starch physicochemical properties. The study also examined each variety's antidigestion and antioxidant properties, providing valuable insights for breeding healthy black rice varieties with good taste quality. Correlation analysis of the tested indicators revealed that the chemical composition and starch structure fundamentally determine the black rice's physicochemical properties, which directly impact its cooking and eating qualities. Taste value was mainly affected by amylose content, the gluten‐to‐prolamin ratio, crude fiber content, and the fine structure of amylopectin. The research results showed that T15 had the best taste quality owing to its larger proportion of short‐branch chain B1, lower proportion of medium and long‐chain B2 and B3 of amylopectin, relatively low protein content within a certain range (≤10%), lower ratio of gluten/prolamin, lower crude fiber content, which led to its higher gel consistency, better gelatinization characteristics, moderate pasting characteristics, and higher taste value. At the same time, T15 had stronger antioxidant performance and improved antidigestive ability, making it a suitable candidate as a staple black rice variety or an intermediate material for black rice breeding.