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

(Appendix, Table 8). IAC25 had intermediate AC (as in Brazil). Tainan
5 had high AC, low GT, hard GC, and high protein content. Amylograph
viscosity and cooked rice hardness were also higher for Tainan
5 than for IAC25. Tainan 5 had longer grain than IAC25, but both had
long, medium-shaped grain.
Egypt
R
ough
rice production in Egypt was 2.7 million t in 1989 (FAO
1990b). Annual per capita consumption of milled rice was
31 kg in 1979-81 (FAO 1984), estimated to be 34 kg in 1981 (ITC
1984), about 35 kg in 1986 (RCMD 1987),30 kg in 1986-88 (FAO 1990a),
and 23.6 kg in 1988 (RCMD 1989). Leading varieties in 1982 in terms of
total area planted were Giza 17 (49.5%), Giza 171 (43.6%), Giza 159
(3.7%), Nahda (2.9%), and others (0.3%) (not including Sakha 1 [Giza
180]) (Dalrymple 1986). Current popular varieties are Giza 176 (japonica),
Giza 175 (japonica-indica), and Giza 181 (indica).
The Egyptians traditionally consume short-grained rices. About
85% of production is from japonica types which are preferred more
than the higher yielding IR varieties (RCMD 1989). The effort to
popularize long-grained indica rice requires low-intermediate AC.
Two market samples of Egyptian rice had 17% and 21% AC (RCMD
1987, 1989). Five popular and farmers’ field samples had low AC (l),
intermediate AC (2) and high AC (2), low-intermediate GT, and
variable GC (IITA 1985).
Egyptian rices had mainly low AC, low GT, and soft GC (Table 8).
Giza 171, Giza 172, Giza 176, and Giza 181 had low AC, low GT, and soft
GC (Appendix). Giza 171 and Giza 172 were derived from the traditional
variety Nahda. The high-AC rices were mainly from IR rices,
including Sakha 1 with medium-hard GC, hard-cooked rice, and high
Amylograph setback and consistency. Short grains predominated over
medium grains, and bold shape over medium and slender grain. Giza
175 had intermediate AC, low GT, and hard GC.
Grain length and width were significantly correlated ( r = –0.85**,
n = 22). Cooked rice stickiness correlated with Amylograph setback
( r = –0.89**, n = 9) and consistency ( r = –0.94**), cooked rice hardness
( r = –0.79**, n = 13), AC ( r = –0.73**), GC ( r = 0.62*), and grain width
( r = 0.68*, n = 10). Gel consistency correlated with Amylograph setback
( r = –0.96**, n = 9) and consistency ( r = –0.98**), cooked rice hardness
( r = –0.86**, n = 25), AC ( r = –0.77**, n = 40), and protein content
( r = –0.41**, n = 40). Amylose content correlated with Amylograph
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