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

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long, slender grain and translucency (D.M. Leal, Instituto Colombiano Agropecuario Regional no. 8, 1990, pers. commun.). Cooked rice should be nonsticky but soft, which corresponds to high-intermediate AC, low-intermediate GT, and hard-medium GC. Principal varieties are IR22, CICA4, CICA8, Metica 1, Oryzica 1, Oryzica 2, Oryzica 3, Oryzica Llanos 4, and Oryzica Llanos 5. In 1984, riceland was planted to an estimated 26% Oryzica 1, 20% CICA8,16% IR22,15% CICA4,12% Metica 1,8% CICA9, and 3% CICA7 (Dalrymple 1986). Market samples of IR22, CICA9, Linia 8, and Metica 1 all had high AC. CICA8, grown in Llanos, had intermediate AC (RCMD 1987). Samples, including CICA rices, were mostly high-AC varieties (Appendix, Table 6). Bluebonnet 50 and ICA-10 had mostly intermediate AC. Many of the high-AC samples had medium-soft GC despite low GT, probably due to ambient temperature effects. Intermediate- GT IR rices tended to have low GT when grown at CIAT, Colombia. Bluebonnet 50 had low GT, although it is an intermediate GT variety in the US. The samples were long or medium in length, and slender or medium-shaped. The seven varieties from the 1990 crop had high AC, except Oryzica 2 and Oryzica 3, which had intermediate AC (Appendix). Cooked rice stickiness correlated with Amylograph setback ( r = –0.99**, n = 6) and consistency ( r = –0.99**) and cooked rice hardness ( r = –0.84*, n = 7). Cooked rice hardness correlated with Amylograph setback ( r = 0.83*, n = 6) and consistency ( r = 0.83*), and GC ( r = –0.76*, n = 7). Amylose content correlated with Amylograph setback ( r = 0.81*, n = 6) and GC correlated with alkali spreading value ( r = –0.71**, n = 18) and grain length ( r = –0.66*, n = 11). Ecuador E cuador produced 806,000 t of rough rice in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 25 kg in 1979-81 (FAO 1984) and 40 kg in 1986-88 (FAO 1990a). The two main improved varieties in 1984 were INIAP415 (60,000 ha) and CICA6 (40,000 ha) (Dalrymple 1986). Most rice samples had high AC and low GT, except Bluebonnet 50, Colorado, and INIAP10, which had intermediate AC (Appendix, Table 6). These three varieties had soft cooked rice as did some high- AC rices of medium GC, such as Donato, INIAP6, and INIAP11. Both INIAP415 and CICA6 (Colombia) had high AC, low GT, and hard GC. INIAP7 and INIAP415 had the hardest cooked rice, but INIAP6, Colorado, 48 Grain quality evaluation of world rices
INIAP11, and Bluebonnet 50 had the softest cooked rice. Varieties had more long than medium grains and more medium- than slendershaped grains. Brasileiro and Chato Serrano had shorter grains than the other varieties. Length and width of grain were correlated ( r = –0.59*, n = 17). Cooked rice hardness correlated with Amylograph setback ( r = 0.66**) and consistency ( r = 0.77**), protein content ( r = –0.63**), and AC ( r = 0.55*). Amylose content correlated with Amylograph peak viscosity ( r = 0.72**), setback ( r = 0.59*) and consistency ( r = 0.78**), GC ( r = –0.73**), and protein content ( r = -0.80**). Gel consistency correlated with Amylograph peak viscosity ( r = -0.67**), setback ( r = –0.60*) and consistency ( r = –0.71*). Protein content correlated with Amylograph peak viscosity ( r = –0.53*), setback ( r = –0.56*) and consistency ( r = –0.69**). Guyana G uyana produced 203,000 t of rough rice in 1989 (FAO 1990b). Annual consumption was 87 kg of milled rice per capita in 1979-81 (FAO 1984) and 85 kg in 1986-88 (FAO 1990a). Varieties N and S (introduced in the early 1970s), Rustic, and Champion occupied 57% of the rice area in 1981 (Dalrymple 1986). A market sample of long-grained rice had 24% AC and low GT (RCMD 1989). Guyana rices had high-intermediate AC, low-intermediate GT, and mainly hard GC (Table 6). Rustic, Champion, and varieties N and S had high AC, low GT, and hard GC (Appendix). Varieties N and S had harder cooked rice than Rustic and Champion. Bluebelle, Starbonnet, and variety T had intermediate AC and GT and medium-hard GC. Grain length varied from extra long to medium, but most were long and slender. Only cooked rice hardness and alkali spreading value were significantly correlated ( r = 0.68*, n = 10). Paraguay P araguay produced 88,000 t of rough rice in 1989 (FAO 1990b). Annual consumption of milled rice was 12 kg per capita in 1979- 81 (FAO 1984) and 13 kg in 1986-88 (FAO 1990a). About 63% of the total rice area was planted with CICA varieties during the 1981- 82 season (Dalrymple 1986). North, Central, and South America 49
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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 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 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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