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

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ack ( r = 0.89*) and peak viscosity ( r = –0.83*), and grain width ( r = 0.91*). Gel consistency and grain width exhibited very strong correlation ( r = 0.96**). Mexico M exico produced 506,000 t of rough rice in 1989 (FAO 1990b). Annual consumption of milled rice per capita was 5.3 kg in 1979-81 (FAo 1984),5.3 kg in 1985 (RCMD 1989), and 4.9 kg in 1986-88 (FAO 1990a). The principal varieties (based on area planted) in 1983 were 46% Navolato A71, 17.3% Campeche A80, 8.2% IR8 (Milagro Filipino), and 5.8% CICA4 (Dalrymple 1986). Culiacan A82, Navolato A71, CICA4, and Milagro Filipino (IR8) are planted in the northwest and have long and medium grain, translucence, and hard texture (L.L. Delgado, Instituto Nacional de Investigaciones Forestales y Agropecuarias, 1990, pers. commun.). Those in the Pacific Coast have high volume expansion on cooking: Milagro Filipino, CICA8, Navolato A71, Campeche A80, Morelos A70, and Morelos A83. Morelos A70, Morelos A83, and Morelos A88, varieties in the Central Region, have medium to long grain, and high volume expansion. Rices on the Gulf of Mexico coast have translucent grain and high volume expansion (Milagro Filipino, Chetumal A86, Palizada A86, CICA4, Campeche A80, and Cardenas A80). Those in the Southeast have translucent grain, hard texture, and high volume expansion: Palizada A86, Milagro Filipino, CICA4, CICA6, CICA8, Chetumal A86, Campeche A80, Cardenas A80, and Sureste A90. Nine market samples have 24-28% AC and low-intermediate GT (RCMD 1987,1989). High-AC and then intermediate-AC rices predominated among Mexican varieties (Appendix, Table 6). All of the varieties listed above that were analyzed had high AC (except Cardenas A80 and Morelos A70). Joachin A74 was the only low-AC rice. Among the five high-AC rices, the upland variety Sureste A90 had the softest cooked rice. Longgrained rices predominated over medium-grained and so did slendershaped over medium-shaped types. Cooked rice stickiness correlated significantly with cooked rice hardness ( r = –0.77**, n = 18), AC ( r = –0.85**), and Amylograph setback ( r = –0.79**) and consistency ( r = –0.83**). Cooked rice hardness also correlated with Amylograph setback ( r = 0.76**, n = 23) and consistency ( r = 0.77**), alkali spreading value ( r = 0.61**), and protein content ( r = 0.72**). Amylose content correlated with Amylograph setback ( r = 0.68**, n = 23) and consistency ( r = 0.68**) and so did alkali 42 Grain quality evaluation of world rices
spreading value with Amylograph peak viscosity ( r = –0.68**, n = 231, setback ( r = 0.71**) and consistency ( r = 0.60**). Protein content also correlated with alkali spreading value ( r = 0.55**, n = 34) and Amylograph peak viscosity ( r = –0.53**, n = 23). Panama P anama produced 180,000 t of rough rice in 1989 (FAO 1990b). Annual consumption of milled rice per capita was 48 kg in 1979- 81 (FAO 1984) and 54 kg in 1986-88 (FAO 1990a). CICA7 was planted in 34% of the rice area in 1982-83. CICA8, CR5272, L4444, T-5430, and CR1113 were also planted (Dalrymple 1986). Only Anayansi ex CIAT was analyzed and had high AC, low GT, and hard GC (Appendix). Its grain had medium length and shape. The other varieties listed above had mostly high AC, except CR5272 from Costa Rica, which had intermediate-high AC. USA R ough rice production in the USA was 7.0 million t in 1989 (FAO 1990b). Annual consumption of milled rice per capita was 4.5 kg in 1979-81 (FAO 1984) and >4 kg in 1981 (Webb et a1 1985). Milled rice supply per capita in 1986-88 was 6.1 kg/yr (FAO 1990a). Production was 70-75% long grain and 25-30% medium and short grain. The preferred quality characteristics of US long-grained rices are intermediate AC, intermediate to intermediate-high GT, and soft GC (B.D. Webb, Rice Research Southern Region, ARS, USDA, 1990, pers. commun.). Production is limited of special long-grained rices Rexmont (high AC), Toro II (low AC), Della (Texmati) and A301 (intermediate AC, aromatic), and Jasmine 85 (IR841-67-1, low AC, aromatic). The preferred qualities among medium- and short-grained rices are low AC, low GT, and soft GC. There is limited production of Kokuhorose and M401, which have large, medium-grained rices with translucent flavorful grains. Mochigome has waxy, short grains. Imported long-grained rices are Thai jasmine (100,000 t/yr), Basmati (India), Thai waxy, Thai purple and red rices, and Italian bold, medium-grained Arborio rice with white core (Webb 1990). North, Central, and South America 43
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Grain Quality Evaluation of World R
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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 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 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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Date Amy- Alkali Gel AMylograph vis
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Crop year Date analyzed (mo) (yr) A
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