Juliano et al. - 1993 - Grain Quality Evaluation of World Rices

More documents

Recommendations

Info

excessive pressure on the load cell since 1980, cooked rice has been pressed onto the platform with the 3.6-cm diam plunger with up to 4 kg maximum pressure. After the pressure stabilized (~20s), the plunger was lifted as described above. Area was reduced from 47.6 to 10.2 cm 2 , or a factor of 4.67. See Table 4 for typical Instron cooked rice hardness and stickiness values for the various amylose types. Amylograms and cooked rice texture tests were only used for large samples of 100 g milled rice. Linear correlation coefficients Simple linear correlation coefficients were calculated among grain properties for each country having at least four samples. Only significant correlation coefficients (usually 0.60 or above) are discussed. Correlation coefficients without sample number (n) have the same n as the previous coefficients. Table 4. Typical lnstron cooked rice hardness and stickiness values for various amylose types. Amylose type Water- lnstron cooked rice rice ratio Hardness (kq/7 cm 2 ) Stickiness (g-cm) Waxy 1.3 4 - 8 50 - 450 2.1 3 - 4 200 - 600 Low 1.7 5 - 9 50 - 200 2.1 4 - 5 Intermediate 1.9 5 - 10 25 - 200 2.1 4 - 9 High 2.1 6 - 12 0 - 100 10 Grain quality evaluation of world rices
Results and discussion Results and discussion are presented by continent, with countries in alphabetical order. Data on wild species are then presented.
Page 2 and 3: Grain Quality Evaluation of World R
Page 4 and 5: Contents Foreword vii Abstract viii
Page 6: Russia 61 Spain 62 Summary 63 Afric
Page 9 and 10: Abstract P hysicochemical data on p
Page 12 and 13: Introduction D ata bases are availa
Page 15: Table 2. Classification of properti
Page 18 and 19: (100:2 w/w) using a Labconco or Kin
Page 20 and 21: Gel consistency Rice flour prepared
Page 24 and 25: Asia I n 1989, Asia produced 449.3
Page 27 and 28: Most Bangladeshi rice varieties are
Page 29 and 30: Cambodia A nnual rough rice product
Page 31 and 32: Type III, high-AC rice, has low wat
Page 33 and 34: Iran T he rough rice production in
Page 35 and 36: The Korean varieties had low-interm
Page 37 and 38: Serendah Kuning had high AC, with e
Page 39 and 40: all had low AC (except for Khaupher
Page 41 and 42: Philippines T he Philippines produc
Page 43 and 44: elatively low AC (Y.C. Teng, Counci
Page 45 and 46: other market samples had low AC, ex
Page 47 and 48: Summary Medium grains predominate i
Page 49 and 50: Grain length and width were negativ
Page 51: Table 6. Protein content and classi
Page 54 and 55: (Dalrymple 1986). A market sample o
Page 56 and 57: ack ( r = 0.89*) and peak viscosity
Page 58 and 59: IRRI analyses confirmed Webb's phys
Page 60 and 61: BraziI A nnual rough rice productio
Page 62 and 63: long, slender grain and translucenc
Page 64 and 65: Rices from Paraguay had mostly high
Page 66 and 67: Venezuela R ough rice production in
Page 69 and 70: Europe E urope produced 2.2 million
Page 72 and 73:
France F rance produced 96,000 t of
Page 74 and 75:
no aroma. A market sample of short-
Page 76 and 77:
low GT, and mainly soft GC (Table 7
Page 78:
Summary The japonica type varieties
Page 81:
Table 8. Protein content and classi
Page 84 and 85:
setback ( r = 0.92**, n = 12) and c
Page 86 and 87:
Suakoko 8, well-suited for cultivat
Page 88 and 89:
unpubl. data). Protein content was
Page 90 and 91:
Sierra Leone R ough rice production
Page 92 and 93:
Summary High-AC rices predominate i
Page 94 and 95:
Table 9. Classification of O. glabe
Page 96:
Table 11. Summary of protein conten
Page 99 and 100:
References cited Adewusi A O, Nyant
Page 101 and 102:
Juliano B O (1985) Criteria and tes
Page 103 and 104:
Acknowledgments The data on propert
Page 105 and 106:
France — Laboratoire de Cereales,
Page 107 and 108:
Sources of 1990 grain quality infor
Page 109 and 110:
Cross reference index of variety na
Page 111 and 112:
Acronyms of rice varieties/lines Co
Page 113 and 114:
H H H HSC IAC ICA ICTA IET IGP INIA
Page 115 and 116:
RP RPW RTN RU S SL SLU SML SPR SR T
Page 117:
Appendix Quality characteristics of
Page 121:
Date Amy- Alkali Gel Amylograph vis
Page 125:
Page 129:
Page 133:
Date Crop analyzed year (mo) (yr) A
Page 137:
Page 141:
Page 145:
Page 149:
Page 153:
Page 157:
Page 161:
Page 165:
Page 169:
Page 173:
Page 177:
Page 181:
Page 185:
Page 189:
Date Amy- Alkali Gel AMylograph vis
Page 193:
Page 197:
Page 201:
Page 205:
Page 209:
Page 213:
Page 217:
Page 221:
Page 225:
Page 229:
Page 233:
Page 237:
Crop year Date analyzed (mo) (yr) A
Page 241:
Page 245:
Page 249:
Page 253:
Page 257:
Page 261:
Page 265:
Page 269:
Page 273:
Page 277:
Page 281:
Page 285:
Page 289:
Page 293:
Page 297:
Page 301:
Page 305:
Page 309:
Page 313:
Page 317:
Page 321:
Page 325:
show all

Juliano et al. - 1993 - Grain Quality Evaluation of World Rices

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?