Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
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Table 7. Protein content and classification <strong>of</strong> milled rice in Europe based on apparent AC, fin<strong>al</strong> GT, and GC. IRRI, 1965<br />
91.<br />
Source<br />
Sample Protein (%) AC a GT b GC c<br />
(no.)<br />
Range Mean Wx VL L I H L I HI H S M H<br />
Bulgaria 23 6-10 7.4 0 0 14 8 1 23 0 0 0 17 4 0<br />
France 50 5-12 7.1 0 0 31 17 2 50 0 0 0 29 12 5<br />
Greece 10 5- 8 6.4 0 0 3 5 2 8 2 0 0 4 4 2<br />
Hungary 42 6-11 7.2 0 0 15 26 1 38 4 0 0 10 22 7<br />
It<strong>al</strong>y 40 5- 8 6.9 0 0 14 25 1 39 1 0 0 20 7 5<br />
Portug<strong>al</strong> 31 5- 8 6.8 0 0 17 13 1 30 1 0 0 26 4 1<br />
Russia 25 5- 7 6.4 0 0 16 9 0 17 4 3 1 22 3 0<br />
Spain 12 6-13 8.2 0 0 9 3 0 12 0 0 0 9 0 0<br />
Tot<strong>al</strong> 233 5-13 7.0 0 0 119 106 8 217 12 3 1 137 56 20<br />
a Wx = waxy (0-5.0%). VL = very low (5.1-12.0%,), L = low (12.1-20.0%), I = Intermediate (20.1-25.0%). and H = high (>25%).<br />
b Indexed by <strong>al</strong>k<strong>al</strong>i<br />
spreading v<strong>al</strong>ue: L = low (6-7), I = Intermediate (4-5). HI = high-Intermediate (3). and H = high (2). c Only samples an<strong>al</strong>yzed from mid-1971 have<br />
gel consistency v<strong>al</strong>ues: S = s<strong>of</strong>t (61-100 mm). M = medium (41-60 mm). and H = hard (25-40 mm).
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