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

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Rices from Paraguay had mostly high AC, low GT, and hard GC (Table 6). Of the 15 rices analyzed from the 1990 crop, 12 had high AC, Bluebelle and CICA6 had intermediate AC, and Vista had low AC (Appendix). CEA-1 and Vista had medium GC. Vista had the softest cooked rice and the lowest L-W ratio of 2.4. Long slender grains predominated. Cooked rice hardness correlated with Amylograph setback ( r = 0.88**, n = 15) and consistency ( r = 0.76**), AC ( r = 0.88**), and GC ( r = –0.75**). Amylose content correlated significantly with Amylograph setback ( r = –0.73**) and consistency ( r = –0.68**), and GC ( r = –0.82**). Gel consistency in turn correlated significantly with Amylograph setback ( r = –0.73**) and consistency ( r = –0.68**). Grain length correlated with GC ( r = –0.61*) and AC ( r = –0.59*) and grain width correlated with Amylograph setback ( r = 0.52*) and consistency ( r = –0.56**). Peru R ough rice production in Peru was 1.1 million t in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 28 kg in 1979-81 (FAO 1984) and 34 kg in 1986-88 (FAO 1990a). Important varieties in the Costa region are Inti, Viflor, and Amazonas; San Martin and Alto Mayo are important in the Selva Alta region (J.L. Hernandez, Instituto Nacional de Investigacion Agraria y Agroindustrial Peru, 1990, pers. commun.). Amazonas has soft texture and flavor. Consumer preferences may change because of the new free market system in which US rices, such as Bluebelle and Labelle, can be imported. More than 60% of the rice area in Alto Mayo was planted to CICA8 in 1984 (Dalrymple 1986). A market sample of Ecasa rice had 18% AC (RCMD 1987). Peruvian rices had all nonwaxy AC types, mostly low GT, and variable GC (Table 6). Among the varieties mentioned above, Inti, Viflor, and Amazonas had low AC and GT. San Martin and Alto Mayo had intermediate AC, low GT, and medium GC (Appendix). High-AC rices predominated (Table 6). The soft texture and flavor of Amazonas may be due to its low AC. All were long-grained rices, although San Martin was only 6.5 mm long with L-W ratio of 2.6. Earlier maturing, short, medium-shaped grain varieties were Mochica and Radin China. Grain size was more often long than medium and grain shape more medium than slender. 50 Grain quality evaluation of world rices
Cooked rice stickiness correlated with Amylograph setback ( r = –0.94**, n = 12) and consistency ( r = –0.89**), GC (r = 0.86**), AC (r = –0.90**), and cooked rice hardness (r = –0.58*). Cooked rice hardness correlated with Amylograph setback ( r = 0.75**, n = 23) and consistency (r = 0.67**), GC (r = –0.58**), and AC (r = 0.62**). Amylose content also correlated with Amylograph setback (r = 0.65**, n = 33) and consistency (r = 0.67**), and GC (r = –0.59**, n = 27). Gel consistency correlated negatively with Amylograph setback ( r = –0.60**, n = 25) and consistency ( r = –0.54*). Amylograph peak viscosity was correlated with alkali spreading value ( r = –0.51**, n = 33) and protein content (r = –0.53**). Surinam R ough rice production in Surinam was 260,000 t in 1989 (FAO 1990b). Annual consumption of milled rice per capita was 85 kg in 1979-81 (FAO 1984). Supply per capita was estimated at 94 kg/yr in 1986-88 (FAO 1990a). An estimate of 1986 consumption was more than 100 kg/capita (RCMD 1987) and 147 kg/capita in 1987- 88 (RCMD 1989). Half of Surinam's rice is exported, mainly to the European Economic Community (EEC) (Dalrymple 1986). Part of the exported rice was parboiled. Two market samples of local rices had intermediate AC and intermediate GT (RCMD 1987,1989). Surinam rices had all nonwaxy AC types, mainly intermediate GT, and soft GC (Table 6). Earlier rice samples had AC ranging from low to high (Appendix). Samples of promising lines during 1984 had six intermediate and four high-AC rices. The grains were also mainly extra long and slender, a distinct character of Surinam rices. They exhibited high Amylograph peak viscosity and low setback and consistency. Most of them had soft-medium GC. Cooked rice stickiness correlated with Amylograph peak viscosity ( r = 0.91**, n = 10), setback (r = –0.85**) and consistency (r = –0.79**), AC (r = –0.86**), grain length ( r = 0.65*), alkali spreading value (r = –0.72*), and GC (r = 0.63*). Cooked rice hardness correlated with GC (r = –0.71**, n = 22) and alkali spreading value (r = 0.65**). Amylose content correlated with Amylograph peak viscosity ( r = –0.82**, n = 12) and setback (r = 0.81**), grain length (r = –0.58**, n = 25), and alkali spreading value (r = 0.52**, n = 34). Gel consistency correlated with alkali spreading value ( r = –0.74**, n = 31) and Amylograph peak viscosity (r = 0.65*, n = 12) and setback (r = –0.62*). Alkali spreading value also correlated with Amylograph setback ( r = 0.64*) and consistency ( r = 0.66*). North, Central, and South America 51
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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 62 and 63: long, slender grain and translucenc
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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