Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
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Type III, high-AC rice, has low water-insoluble amylose as the<br />
predominant AC type (s<strong>of</strong>t GC). Samples from northern and western<br />
India belong to type III. People in these areas prefer nonsticky s<strong>of</strong>tcooked<br />
rice. A similar trend occurs in samples from Ker<strong>al</strong>a in southern<br />
India. Type II (high AC, medium insoluble amylose, medium GC) is a<br />
close second in preference in the northern states (Assam and West<br />
Beng<strong>al</strong>).<br />
Vari<strong>et</strong>ies from the hilly border areas <strong>of</strong> northeastern and northwestern<br />
India belong predominantly to semisticky (intermediate AC),<br />
sticky (low AC), and waxy rices. Scented intermediate-AC rices are<br />
fairly common among the samples from the northern region, especi<strong>al</strong>ly<br />
Uttar Pradesh. Mark<strong>et</strong> samples <strong>of</strong> Basmati had 21-26% AC; Perm<strong>al</strong><br />
(PR-106), 24-25%; Poni, 25%; Mahsuri, 25-26%; and IR8,28% (RCMD<br />
1987, 1989).<br />
Most <strong>of</strong> the samples an<strong>al</strong>yzed at IRRI were obtained from the All<br />
India Coordinated Rice Improvement Program, Hyderabad (now the<br />
Directorate <strong>of</strong> Rice Research), except for 14 vari<strong>et</strong>ies obtained in 1973<br />
from Maharashtra. They were mainly high-AC rices with low GT and<br />
variable, but mostly s<strong>of</strong>t, GC (Appendix, Table 5). Aromatic rice<br />
Basmati 370 had low-intermediate AC, lower Amylograph viscosity<br />
(s<strong>et</strong>back and consistency), and cooked rice Instron hardness than the<br />
other high AC Indian rices. The Maharashtra samples were <strong>al</strong>l high AC<br />
but intermediate to low GT, and variable GC. <strong>Grain</strong> size and shape<br />
were short to long and slender to bold.<br />
Cooked rice hardness <strong>of</strong> non-Maharashtra samples correlated<br />
significantly with grain length ( r = 0.80**, n = 10) and consistency<br />
( r = 0.79**), cooked rice stickiness ( r = –0.77**), AC ( r = 0.74**, n = 18),<br />
and <strong>al</strong>k<strong>al</strong>i spreading v<strong>al</strong>ue ( r = 0.59**). Cooked rice stickiness <strong>al</strong>so correlated<br />
significantly with Amylograph s<strong>et</strong>back ( r = –0.92**, n = 10) and<br />
consistency ( r = –0.81**) and with protein content ( r = –0.84**). Gel<br />
consistency correlated with Amylograph consistency ( r = –0.66**,<br />
n = 18) and cooked rice hardness ( r = –0.50*, n = 10). The only significant<br />
correlation with the Maharashtra samples was b<strong>et</strong>ween AC and GC<br />
( r = –0.79**, n = 14) among four properties: protein, AC, GC, and <strong>al</strong>k<strong>al</strong>i<br />
spreading v<strong>al</strong>ue.<br />
18 <strong>Grain</strong> qu<strong>al</strong>ity ev<strong>al</strong>uation <strong>of</strong> world rices
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