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

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high amylose in parboiled rice (Juliano et al 1990). The processing quality is more variable than that of US long-grained rices. Market samples of Thai rices had low-intermediate AC (RCMD 1987, 1989). Grains were mainly long and slender, followed by medium-sized and -shaped types (Appendix). Our analysis verified Thai data that principal rice varieties exhibited different AC types (Table 5). Most samples (particularly Khao Dawk Mali 105) had clear, translucent grains, unlike IR841-67-1 (IR262-43-8-11 /Khao Dawk Mali 105) grown at IRRI. Deepwater rices had mostly high AC, except for waxy Nahng Chalong. All the waxy rices had low GT except for the harder textured RD4. RD6, a selection from irradiated Khao DawkMali 105 (RRI 1982), had a texture close to that of traditional variety Niaw San Pahtawng. Aromatic rices Khao Dawk Mali 105 and RD15 were exported as Jasmine rice. Both had low AC, low GT, and soft GC. RD15 was produced by the ionizing radiation on Khao Dawk Mali 105. It matured 1 wk earlier than the parent. RD7 is the most popular short-statured variety to date. It has the intermediate AC and high-intermediate GT of its parent C4-63G (RRI 1982). Nahng Mon S-4 is a popular aromatic Thai variety with intermediate AC. Cooked rice hardness correlated with stickiness (r = –0.86**, n = 14), Amylograph peak viscosity ( r = 0.77**, n = 13), setback ( r = 0.64*) and consistency ( r = 0.92*), AC ( r = 0.86**, n = 31), GC (r = –0.72**, n = 38), protein content ( r = –0.57**, n = 38), and grain length ( r = 0.44**, n = 37). Amylose content correlated with Amylograph peak viscosity ( r = 0.47**, n = 48), setback ( r = 0.70**) and consistency ( r = 0.84**), GC ( r = –0.63**, n = 60), and grain length (r = 0.43**, n = 43). Gel consistency also correlated with Amylograph setback ( r = –0.68**, n = 31) and grain length ( r = –0.45**, n = 50). Grain length also correlated with Amylograph peak viscosity (r = 0.69**, n = 15), setback (r = 0.59*), and consistency ( r = 0.60*). Turkey T urkey produced 330,000 t of rough rice in 1989 (FAO 1990b). Annual consumption per capita of milled rice in 1979-81 was 4 kg (FAO 1984). An apparent value for 1981 was 4.9 kg/capita (ITC 1984) and 4.7 kg in 1988 (RCMD 1989). Milled rice food supply per capita was 5.3 kg in 1986-88 (FAO 1990a). Market samples of locally grown rices had L-W >2, low AC, and low GT (RCMD 1989). Eight Asia 31
other market samples had low AC, except for Maratelli with 23% AC (RCMD 1987,1989). All Turkish rice varieties had low AC (except for IZ68 with 20.7% AC) and low GT (except for BAL/SK [5Y03]) (Appendix, Table 5). Many Italian varieties were grown with Russian variety Krasnodarsky and Spanish variety Sequial. IZ68 had the highest L-W of 2.7; Krasnodarsky had the lowest at 1.6. Grains were mostly medium-sized but varied from long to short. Most were medium-shaped. Rocca had the softest cooked rice and Baldo the hardest, probably because of the latter's high protein content (10%). Cooked rice hardness correlated with protein content ( r = 0.77**, n = 14), GC ( r = –0.90**), and AC ( r = 0.62*). Amylose content correlated with Amylograph peak viscosity ( r = –0.74**), setback ( r = 0.84**) and consistency ( r = 0.57*), and GC ( r = –0.74**). Grain length correlated with protein content ( r = 0.61**), GC ( r = –0.60*), and grain width ( r = 0.59*). Gel consistency correlated also with Amylograph peak viscosity ( r = 0.59**) and setback ( r = –0.74**), and protein content ( r = –0.82**). Alkali spreading value correlated with AC ( r = 0.53*) and Amylograph peak viscosity ( r = –0.58*) and setback ( r = 0.53*). Vietnam A nnual rough rice production in Vietnam was 18.1 million t in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 122 kg in 1979-81 (IRRI 1991). Milled rice food supply per capita in 1986-88 was 146 kg (FAO 1990a, IRRI 1991). The important Vietnamese rice varieties in the various regions and their special properties are (L.T. Thuy, University of Cantho, Mekong Delta Farming Systems Research and Development Centre, 1990, pers. commun.): Variety Province Property Nang Thom Long An Aromatic, soft texture Tau Huong Hau Giang Aromatic, soft texture Lua Thom Cuu Long Aromatic Huyet Rong Long An, Hau Giang Very aromatic, high volume Mong Chim Roi Kien Giang expansion Long grain, high volume expansion Mot Bui Lun Kien Giang, Minh Long grain, high volume Hai expansion 32 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 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: elatively low AC (Y.C. Teng, Counci
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
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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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Date Amy- Alkali Gel AMylograph vis
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Crop year Date analyzed (mo) (yr) A
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