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

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no aroma. A market sample of short-grained Hungarian milled rice had 22% AC, low GT, and 7.8% protein (RCMD 1987). Long grains predominated over medium and short grains, and medium shape predominated over bold and slender (Appendix). The Hungarian rices had mainly intermediate-low AC, low GT, and medium GC (Table 7). The preferred variety, Oryzella, had intermediate AC, low GT, and long, medium-shaped grain (Appendix). Ringola, Sandora, and Karmina had the same traits, except Karmina which had slightly shorter grain. Low-AC samples in 1989 had softer cooked rice (4.5-5.2 kg/7 cm 2 Instron hardness) than intermediate-AC rices (6.5- 7.6 kg/7 cm 2 ). Only G-238/SZ-11 had high protein with 10.7%. Grain length and width were significantly correlated (r = –0.53**, n = 38). Cooked rice stickiness correlated with cooked rice hardness ( r = –0.85**, n = 12), GC ( r = 0.76**, n = 121, and Amylograph consistency ( r = –0.68*). Cooked rice hardness correlated with Amylograph peak viscosity (r = 0.60**, n = 38) and setback (r = –0.35**), and GC ( r = –0.69**). Amylose content correlated with Amylograph setback (r = 0.52**, n = 42) and consistency (r = 0.52**), alkali spreading value (r = 0.44**, n = 42), grain width ( r = –0.33*, n = 38), and GC ( r = –0.32*, n = 39). Italy I taly produced 1.2 million t of rough rice in 1989 (FAO 1990b). Mean per capita consumption of milled rice was 4 kg/yr in 1979- 81 (FAO 1984), 4.8 kg (Juliano et al 1990) or 5.2 kg (RCMD 1989) in 1988, and 4.8 kg/yr in 1986-88 (FAO 1990a). Long, coarse-grained varieties with excellent water absorption and high AC are generally preferred (R. Carriere, Associazione Industrie Risiere Italiene, 1990, pers. commun.). Regional preferences are also observed, but trademarks are becoming more important relative to variety name. Major varieties planted in 1988 were Lido (49,000 ha), Arborio (22,000 ha), Balilla (20,000 ha), Europa (13,000 ha), and Ringo and Sant Andrea (11,000 ha each) (Baldi et al 1989). Reported AC values were Arborio, 19.6%; Balilla, 20.7%; Europa, 19.7%; Ringo, 19.3%; and Sant Andrea, 19.0% (Baldi et al 1978). Newer varieties, such as Bonnet Bell and Elio, had 24% AC (Baldi et al 1989). Market samples had 16- 21% AC (RCMD 1987,1989). In a survey of Rome retail rice markets in May 1988, Italian brown and milled raw and parboiled rices had mainly low AC, low GT, and more soft gel than medium gel (Juliano et al 1990, Kaosa-ard and Europe 59
Juliano 1991). Milled rice protein was 5.5-8.8% (6.9% mean). Raw rice was cheaper than parboiled rice. Carnaroli was an exception (intermediate AC, hard GC); it had a higher retail price than even parboiled rices. Medium and short grains predominated over long grains, and medium shape over bold (Appendix). Italian rices had intermediatelow AC, low GT, and mainly soft GC (Table 7). The popular variety, Lido, had short, medium-shaped grain, intermediate AC, low GT, and soft GC (Appendix). Arborio (long, medium-shaped) and Balilla (short, bold) had wider grains with white core or belly, intermediate AC, low GT, and soft GC. Both gave softer cooked rice than Lido. Europa, Ringo, and Sant Andrea had medium size and shape, intermediate AC, and softer cooked rice than Lido. No rice had replaced the 24-25% AC Raffaello, which gave the hardest cooked rice, until Bonnet Bell, Carnaroli, and Elio were released. Among the tested Italian varieties, Raffaello had the least sticky and hardest cooked rice; Padamo, the softest cooked rice; Ringo and Sant Andrea, the stickiest (Mazzini et al 1990). Among the three 1990 samples, long, medium-shaped grained Bonnet Bell and Carnaroli had intermediate AC; short, bold-grained Elio had high AC (Appendix). Cooked rice stickiness correlated significantly with cooked rice hardness (r = –0.80**, n = 11), Amylograph setback (r = –0.86**), consistency (r = –0.80**) and peak viscosity ( r = 0.63*), GC (r = 0.83**), and AC (r = –0.91**). Cooked rice hardness correlated with Amylograph setback (r = 0.80**, n = 11) and consistency (r = 0.90**), grain width (r = –0.68**, n = 18), AC (r = 0.63**, n = 19), and GC (r = –0.53*). Gel consistency also correlated with Amylograph setback ( r = –0.84**, n = 11), consistency (r = –0.94**) and peak viscosity (r = 0.60*), and AC (r = –0.55**, n = 29). Amylose content correlated with Amylograph peak viscosity (r = –0.81**, n = 19) and setback (r = 0.63**), and alkali spreading value (r = 0.48**, n = 37). Protein content and grain length also correlated (r = 0.84**, n = 10). Portugal P ortugal produced 147,000 t of rough rice in 1989 (FAO 1990b). Annual per capita consumption of milled rice was 16 kg in 1979- 81 (FAO 1984) and 17 kg in 1986-88 (FAO 1990a). Two market samples of local rices had 19-21% AC (RCMD 1987). Most Portuguese rices had medium or short size and medium or bold shape (Appendix). Portuguese rices had low-intermediate AC, 60 Grain quality evaluation of world rices
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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
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(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 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 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
Page 121: Date Amy- Alkali Gel Amylograph vis
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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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Crop year Date analyzed (mo) (yr) A
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