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

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Chin Henh Kien Giang Long grain, high volume expansion Tau Bun Cuu Long, Hau Long grain, high volume Giang expansion IR36 was planted in 60% of the southern ricelands in 1981 but only in pockets in the north (Dalrymple 1986). Short grains and medium shape predominated because many traditional varieties were included (Appendix). Vietnamese rice samples mostly had high AC (Appendix, Table 5), but Nang Thom and Tau Huong had intermediate AC and GT, and were aromatic and softtextured. Lua Thom, Huyet Rong, Mong Chim Roi, Mot Bui Lun, Chin Henh, and Tau Bun had high AC and high volume expansion. A black waxy rice Nep Cam had low GT, very low Amylograph viscosity, and gave the softest cooked rice. Nonwaxy rice samples in 1990 included two with intermediate AC and one with high AC. Low- and intermediate- AC rices had lower Amylograph setback and consistency and cooked rice Instron hardness than high-AC, hard-GC rices. Intermediate-GT, high-AC rices had softer cooked rice than low-GT, high-AC rices with hard GC. Cooked rice hardness correlated with Amylograph setback ( r = 0.62**, n = 33) and consistency ( r = 0.66**), GC ( r = –0.58**, n = 67), and AC ( r = 0.59*, n = 67). Gel consistency correlated with Amylograph setback ( r = –0.58**, n = 33) and consistency ( r = –0.55**), and alkali spreading value ( r = –0.63**, n = 122). Amylose content also correlated with Amylograph setback ( r = 0.44**, n = 43) and consistency ( r = 0.57**), and with protein content ( r = –0.42**, n = 133). Alkali spreading value also correlated with Amylograph peak viscosity ( r = –0.55**, n = 43), setback ( r = 0.69**), and consistency ( r = 0.50**). Grain length correlated with grain width ( r = –0.35**, n = 97) and with protein content ( r = –0.40**). Asia 33
Summary Medium grains predominate in Cambodia, India, Indonesia, Laos, West Malaysia, Nepal, Pakistan, Philippines, and Turkey, while short grains predominate in Bangladesh; Bhutan; China; Japan; Republic of Korea; Taiwan, China; and Vietnam (traditional varieties). These shortgrained rices are mainly bold-shaped in Bhutan; China; Japan; Republic of Korea; and Taiwan, China, but medium-shaped in the others. Medium and short grains are important in Sri Lanka. Indica/japonica Korean rices tend to have medium grains. Long, slender grains predominate in exporting countries such as Thailand and Myanmar, and in Iran and Brunei. High-AC rices predominate in Asia, except in Bhutan; Iran; Japan; South Korea; Laos; Myanmar; Pakistan; Taiwan, China; and Turkey (Table 5). Waxy rices predominate over intermediate-AC rice in Laos. Low-AC rices predominate in Taiwan, China; Japan; South Korea; and Turkey, and intermediate-AC rices in Bhutan, Iran, Myanmar, and Pakistan. Waxy rices are preferred in Laos and North Thailand as a staple; low-AC rices in Taiwan, China; Japan; South Korea; Nepal; Turkey; and Northeast Thailand; low-intermediate AC in northern China (japonica) and Iran; intermediate-AC rices in Cambodia, Basmati-consuming regions of India and Pakistan, Indonesia, Malaysia, Myanmar, Philippines, Central Thailand, and Vietnam; and high-AC rices in Bangladesh, South China (indica), India, Pakistan, Philippines, Sri Lanka, and Thailand. Soft GC is preferred over hard GC among high-AC rices, except for making noodles. Out of 24 countries/regions, cooked rice hardness correlates with AC in 19, with GC in 15, with alkali spreading value in 7, with Amylograph setback in 17, and with Amylograph consistency in 13. Amylose content correlates with GC in 15 regions, with Amylograph setback in 21, and with Amylograph consistency in 20. Gel consistency correlates significantly with Amylograph setback in 11 countries and with Amylograph consistency in 13 countries, Alkali spreading value correlates significantly with Amylograph setback in six countries and with Amylograph consistency in five locations. Amylograph setback correlates with consistency in 21 locations. Amylose content seems a better grain quality index in Asia than GC and alkali spreading value. 34 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 and 44: elatively low AC (Y.C. Teng, Counci
Page 45: other market samples had low AC, ex
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
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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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