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

Grain width correlated with Amylograph setback (r = –0.63*, n = 12)
and consistency (r = –0.73**), protein content (r = –0.64*), and alkali
spreading value ( r = 0.58*), whereas grain length correlated with
protein content (r = 0.61*, n = 12), cooked rice hardness (r = 0.60*), and
AC ( r = 0.63*).
Malaysia, East
A
nnual rough rice production in Sabah was 112,000 t and
131,000 t in Sarawak in 1989 (MARDI data). The production in
1985 corresponded to 43% self-sufficiency in East Malaysia
(Sabah and Sarawak). Per capita consumption in 1985 was 141 kg.
Sabah. Varieties preferred in Sabah and their special qualities are
MR7, soft, sticky texture; C4-63, soft; Madcandu, good grain shape,
flavor; TR2, soft, good flavor; and TR7, good grain shape (J. Idris,
Agricultural Research Centre, 1990, pers. commun.).
Sabah samples had high-intermediate AC, low-intermediate GT,
and medium-hard GC (Table 5). MR7 and C4-63 had intermediate AC
and high-intermediate GT (Appendix). Madcandu, TR2, and TR7 had
high AC, but TR2 had medium GC and the others had hard GC. TR2
and Madcandu had high-intermediate GT; TR7 had low GT. Taichung-
Sen-Yu-195 had the softest cooked rice; Madcandu and MR1 had the
hardest.
Cooked rice hardness correlated significantly (n = 10) with GC
(r = –0.72*) and AC (r = 0.72*). Gel consistency also correlated with
alkali spreading value (r = –0.64*) and AC (r = –0.72*).
Sarawak. Important rice varieties by decreasing preference are
Adan, strongly aromatic, hard texture, chalky; Biris, strongly aromatic,
medium texture, translucent; Wai, strongly aromatic, medium texture,
chalky; Wangi, strongly aromatic, hard texture, translucent; Sri Sarawak,
aromatic, medium texture, translucent; Acheh, aromatic, hard
texture, translucent; Baru 3, aromatic, medium texture, slightly translucent;
Sampangan, aromatic, soft texture, translucent; and Serendah
Kuning, aromatic, soft texture, slightly translucent (P. Sim, Agricultural
Research Centre, 1990, pers. commun.)
Samples had mainly high AC, intermediate GT, and soft GC
(Table 3). Adan had very low to low AC among the aromatic rice
varieties (Appendix). Adan, Dari, and Adan Buda had 11-12% AC,
high GT, and were chalky (tombstone white). They are probably used
as a substitute for waxy rice. Sri Sarawak (14% protein) and Sampangan
had intermediate AC, Baru 3 had low AC, and Acheh 62 and
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