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

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Foreword G rain quality has probably been used as a criterion to select rice since humans first cultivated it. For the International Rice Research Institute, grain quality has had a key role in research from the institute’s beginning. In the future, grain quality will be even more important once the very poor—many of whom depend largely on rice for their staple food—become better off and begin to demand higher quality rice. Cereal chemist B. O. Juliano, the first author of Grain quality evaluation of world rices, led IRRI’s grain quality research for three decades. It is primarily due to his dedicated work in this important research area that IRRI scientists can routinely measure grain quality in prebreeding efforts serving national agricultural research systems. Grain quality evaluation of world rices is a much-needed data base of selected grain quality characteristics of milled rice from all countries producing more than 0.1% of the world’s rice. Quality characteristics and preferences are discussed by country based on information obtained from national programs. The appendix of analysis provides a ready reference and comparison among 2679 milled rices (Oryza sativa L.) and 244 wild rices analyzed in the same laboratory under comparable conditions since 1963. This book updates and expands the 1980 IRRI publication Quality characteristics of milled rice grown in different countries by Juliano and C. G. Pascual. Grain quality evaluation of world rices will be useful for rice breeders and chemists involved in grain quality breeding programs and for food scientists and nutritionists interested in rice grain quality, composition, processing, and use. C. Villareal prepared the data base and its statistical analyses. C. Dedolph edited the book with the assistance of T. V. Rola, and E. E. Putungan designed the layout. Klaus Lampe Director General vii
Abstract P hysicochemical data on protein content, apparent amylose content (AC), alkali spreading value (an index of starch gelatinization temperature [GT]), gel consistency (GC), Amylograph viscosity (peak, setback, and consistency), cooked rice Instron hardness and stickiness, and grain length and width were collected for 2679 milled rices ( Oryza sativa L.) grown in 64 countries at 67 locations. We compared these data with the country’s quality preferences when possible. Mean protein is 7.3%. High AC predominates everywhere but in Europe. Intermediate AC, however, seems to be preferred for slightly sticky, soft-cooked rice. Low GT is preferred on all continents over intermediate GT, and soft GC over medium and hard GC, except in Africa, where hard GC is preferred. Extra long grains predominate only in Surinam; long, slender grains in the Americas, Thailand, and other exporting countries. Medium-sized and -shaped grains predominate in most of Asia, except in Bangladesh; Bhutan; China; Japan; Republic of Korea; Taiwan, China; and Vietnam (traditional varieties), where people prefer short-grained rices. Medium-grained rice is also popular in Europe. Bulgaria, Spain, and Russia are the exceptions, where short, bold grains predominate. Consumers prefer long-grained, medium-shaped rices in Hungary. Milled rice of 244 wild Oryza species, of which 195 were O. glaberrima, were characterized for AC, GT, and GC. Properties are similar to those of cultivated rice: 12% mean protein, high AC, low GT, and hard GC. viii
Page 2 and 3: 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 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
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long, slender grain and translucenc
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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 74 and 75:
no aroma. A market sample of short-
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low GT, and mainly soft GC (Table 7
Page 78:
Summary The japonica type varieties
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Table 8. Protein content and classi
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setback ( r = 0.92**, n = 12) and c
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Suakoko 8, well-suited for cultivat
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unpubl. data). Protein content was
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Sierra Leone R ough rice production
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Summary High-AC rices predominate i
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Table 9. Classification of O. glabe
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Table 11. Summary of protein conten
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References cited Adewusi A O, Nyant
Page 101 and 102:
Juliano B O (1985) Criteria and tes
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Acknowledgments The data on propert
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France — Laboratoire de Cereales,
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Sources of 1990 grain quality infor
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Cross reference index of variety na
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Acronyms of rice varieties/lines Co
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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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Crop year Date analyzed (mo) (yr) A
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