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

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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 Asia 23
Serendah Kuning had high AC, with either low or intermediate GT. Low-AC rices had the softest cooked rice, followed by intermediatehigh AC rices. Adan Buda, with 11 % AC, had harder cooked rice (6 kg/ 7 cm 2 ) than two other low (17%)-AC rices (4-5 kg/7 cm 2 ). The significant correlations were alkali spreading value with AC (r = 0.63**, n = 27) and GC with protein content (r = –0.45*, n = 21). Malaysia, West A nnual rough rice production in Malaysia was 1.7 million t in 1989 (FAO 1990b), of which 1.6 million was in West Malaysia. Self-sufficiency in rough rice production was 84% in West Malaysia in 1985. Per capita rice consumption was 100 kg in 1985 (Wong et al 1991). Per capita supply of milled rice in 1986-88 was 83 kg (FAO 1990a, IRRI 1991), but this may be underestimated because official statistics do not reflect rice transactions in the illegal border trade with Thailand. Principal varieties in the Muda Development (95,000 ha) 1984 main season were IR42 (27%) and MRI (20%) and in the off-season, IR42 (41.5%), MR71 (26.3%), and MR1 (17.8%) (Dalrymple 1986). IR42 had low head rice yield in the Muda, particularly when harvested late or overdried (Ibabao et al 1987). Head rice is defined as milled grain retaining at least 75-80% the length of whole-grain milled rice. Mahsuri, with good cooking quality, taste, medium grain, and stable yields, and Matcandu, with high AC, intermediate GT, soft GC, long, and slender grains, were popular from 1960 to 1970 (A.N. Husain, Malaysian Agricultural Research and Development Institute (MARDI), 1990, pers. commun.). Graded mixtures of long-grained rices Al, A2, B1, and B2 presently have high AC, low GT, and medium GC. Imported Thai rices have long, slender grain, soft-cooked rice, high volume expansion, intermediate AC, low GT, and soft GC. Thai fragrant rice and Calrose with low AC are also imported. The Malaysian Rice National Board (LPN) now imports aged Thai fragrant (Jasmine, low AC) rice. Low-intermediate AC is generally preferred over high AC (Husain 1984). Intermediate GT is preferred over low GT among high-AC rices. A market sample of A-1 rice had 24% AC and a mixture of low and intermediate GT grains (RCMD 1987). The samples from West Malaysia were mostly high AC because of the recommended MARDI (MR) varieties (Table 5, Appendix). All Mahsuri samples had high AC, intermediate GT, and variable GC. 24 Grain quality evaluation of world rices
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 22 and 23: excessive pressure on the load cell
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: The Korean varieties had low-interm
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
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RP RPW RTN RU S SL SLU SML SPR SR T
Page 117:
Appendix Quality characteristics of
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Date Amy- Alkali Gel Amylograph vis
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Date Crop analyzed year (mo) (yr) A
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Crop year Date analyzed (mo) (yr) A
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