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

correlated with Amylograph peak viscosity (r = –0.82**, n = 18) and
setback (r = 0.66**), and grain length (r = 0.51*, n = 18). Grain width
correlated with Amylograph consistency (r = 0.69**, n = 18). Amylograph
peak viscosity and setback were correlated (r = –0.94**) as well.
Spain
R
ough
rice production in Spain was 341,000 t in 1989 (FAO
1990b). Annual per capita consumption of milled rice was 6 kg
in 1979-81 (FAO 1984), 6.4 kg in 1986-88 (FAO 1990a), and
7.1 kg in 1988 (RCMD 1989). Spain has traditionally grown short- and
medium-grained varieties. Long-grained varieties have been planted
since 1987 in response to an EEC subsidy. California variety L-202,
renamed Thaibonnet by the Spaniards, was the most popular longgrained
variety (RCMD 1989).
Spanish rices had low-intermediate AC, low GT, and soft GC
(Table 7). All had 17-21% AC except for Betis and Rinaldo Bersani,
which had 14-15% AC (Appendix). All had low GT and soft GC. Bahia
was the principal variety in the late 1970s (Barber and Tortosa 1979).
Later samples did not have the high protein content of Bomba, Rinaldo
Bersani, and Balilla from the 1964 samples. All the 1986 samples had
low AC and were similar in Amylograph setback and consistency
and cooked rice hardness. Spanish rices were mainly short and boldgrained.
Betis, however, had medium-sized and -shaped grain
(5.9 mm), but was still shorter than rices from Portugal (8 mm) and
France (6.5 mm).
Amylose content correlated with alkali spreading value (r = 0.72**,
n = 12) and grain length (r = –0.76*, n = 9). Cooked rice hardness
correlated with protein content (r = 0.80**, n = 9).
62 Grain quality evaluation of world rices