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

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MR7 had intermediate AC. Three waxy rice samples (two Pulut Suding [or MR47] and Pulut Malaysia Satu) were represented, reflecting the popularity of waxy rice in Southeast Asia. Amylograph consistency and cooked rice hardness were lowest for waxy rices and highest for high AC rices such as Mahsuri, MR88, Muda, MR81, and MR84. The grains were mainly medium long and slender or medium-shaped. Cooked rice hardness correlated with AC (r = 0.72**, n = 19) and GC (r = –0.54*, n = 20), whereas GC correlated with AC (r = –0.44**, n = 36) and Amylograph peak viscosity (r = –0.68**, n = 14) and consistency (r = –0.66**). Amylograph consistency also correlated with AC (r = 0.60**, n = 19) and grain length (r = –0.58*, n = 13). Myanmar M yanmar produced 13.6 million t of rough rice in 1989 (FAO 1990b). Annual consumption per capita in 1979-81 was 194 kg (FAO 1984) and 187 kg in 1988 (RCMD 1989). Milled rice supply per capita in 1986-88 was 186 kg (FAO 1990a, IRRI 1991). Principal modern varieties in the 1983-84 season were Shwe-wa-tun (IR5 mutant) 38.7%, Shwe-ta-soke 22.77% and Manawhari (Mahsuri) 21.1% (Dalrymple 1986). Important Myanmar varieties based on grain characteristics are classified as follows: high volume expansion, fair eating quality — Manawhari, Manawthukha, Shwe-wa-tun, and Sin-thein-gi (BR4); stickiness — Sein talay, Hmawbi-2 (long-grain), Shwe-man(l), Khaupher-phu, Khaupher-phone, and Lone-thwe-hmwe (aroma); soft texture—Inn-ma-ye-baw, Sin-Ekari(2), and Sin-Ekari(3); soft texture, long grain — Rakhinithuma, Padinthuma, and Ekarine; elongation on cooking, soft texture, high volume expansion — Nga Kywe and Paw-sanhmwe (aroma) (Sein Tun, Agricultural Research Institute, 1990, pers. commun.) Export premium rices are classified as long-grained (Hmawbi-2, 15-25% extra long [>7 mm] 35-40% long [6.6-6.9 mm], 30-40% medium [6.2-6.5 mm], and 5-10% short [
all had low AC (except for Khaupher-phone with 4.6% AC), low GT (except for Sein talay), and soft or medium GC. Soft textured varieties had low AC, low GT, and soft GC for Inn-ma-ye-baw and Sin-Ekari(3), and high AC, intermediate-low GT, and hard-medium GC for Sin- Ekari(2), Padinthuma, and Ekarine. Nga Kywe and Paw-san-hmwe had intermediate AC, soft GT, and medium GC. Nga Kywe elongated more than Basmati rices when raw rice was precooked. The cooked rice length was shorter because it was a medium grain variety. Grain type ranged from long to short and slender to bold. Cooked rice hardness correlated significantly with GC ( r = 0.93**, n = 13), AC ( r = 0.66*, n = 13), and Amylograph setback ( r = 0.99**, n = 6) and consistency ( r = 0.99**). Gel consistency correlated significantly with Amylograph setback ( r = –0.93**, n = 7) and consistency ( r = –0.97**), and AC (r = –0.68**, n = 51). Amylose content also correlated significantly with Amylograph setback ( r = 0.80**, n = 16) and consistency ( r = 0.58*). Milled rice length correlated negatively with Amylograph consistency ( r = –0.96**, n = 15) and setback ( r= –0.94**). Nepal A nnual rough rice production in Nepal was 3.4 million t in 1989 (FAO 1990b). Annual consumption of milled rice per capita was 98 kg in 1979-81 (IRRI 1991) and 89 kg in 1988 (Duff 1991). Milled rice supply per capita in 1986-88 was 96 kg (FAO 1990a, IRRI 1991). Important varieties in 1983 were CH 45, Taichung 176, Chianung 242, Masuli (Mahsuri), Durga, Laxmi (IR2061-628-1), Sabitri (IR2071- 124-6-4), Janaki, and Bindeswari (Dalrymple 1986). The majority of these varieties had high AC, except Taiwanese varieties Taichung 176 and Chianung 242, which had low-intermediate AC and low GT (Appendix, Table 5). Varieties analyzed at IRRI mainly had high AC, but many low- and intermediate-AC samples were included. Popping varieties from Nepal had high and intermediate AC. Medium, short, and medium- to slender-shaped grains were represented but length and width were not related to AC. Low-AC IET2938 had the lowest cooked rice Instron hardness and Amylograph setback and consistency, and IR2071-124-6-4 (Sabitri) had the highest values. Cooked rice hardness correlated with Amylograph setback ( r = 0.91**, n = 9) and consistency ( r = 0.92**), AC ( r = 0.85**), and stickiness ( r = –0.90**). Cooked rice stickiness correlated with Amylo- 26 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 and 36: The Korean varieties had low-interm
Page 37: Serendah Kuning had high AC, with e
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
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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
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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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