Changes in the chemical, physical, and sensory properties of rice according to its germination rate

This study aimed to decipher the association among the physicochemical properties, sensory quality, and germination rate of rice samples stored at different storage conditions and for different durations (stored at 10, 20, and 30 °C for 8 months). The germination rate of the samples varied from 0.3 to 98.7%. A reduced germination rate increased the lipid oxidation, hardness, and most pasting properties of rice, whereas seed viability, moisture content, and adhesiveness were reduced. Amylose and protein contents were not influenced by the changes in germination rate. However, with a decrease in germination rate, the surface endosperm cells were aggregated, whereas the sizes of inner endosperm cells in cooked rice were reduced. Several metabolites involved in rice sensory quality were also altered, and a related pathway was proposed. Collectively, these results suggest that germination rate could serve as a potential indicator to track the changes in rice quality.