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

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Table 12. Preferred rice grain type (based on apparent AC) in various rice-producing countries. IRRI, 1991. a Waxy Low Intermediate High Asia Laos China (japonica) Cambodia Thailand (North) Japan China b (japonica) Republic of Korea India (Basmati) Nepal Indonesia Taiwan, China Malaysia (japonica) Myanmar Thailand (Northeast) Pakistan (Basmati) Philippines Thailand (Central) Vietnam Outside Asia Argentina Brazil (upland) Australia Cuba Cuba Italy Madagascar (South- Ivory Coast west) Liberia Russia Madagascar Spain Nigeria USA (short, medium USA (long grain) grain) Bangladesh China (indica) India Pakistan (IR6 type) Philippines Sri Lanka Thailand (North, Central, South) Brazil (irrigated) Colomb ia Guinea c Mexico Peru a Estimates taken from countries which produced 0.1% or more of total world rice production. b Data from the China National Rice Research Institute, Hangzhou. c Data from the International Institute for Tropical Agriculture, Lagos, Nigeria. hardness in 27; GC-Amylograph setback and stickiness-Amylograph setback in 26; AC-alkali spreading value in 21; and grain length-width, cooked rice hardness-stickiness, and grain width-cooked rice hardness in 18. Protein content, AC, GT (alkali spreading value), GC, Amylograph viscosity, cooked rice hardness and stickiness, and grain length and width vary widely for each location. Actual consumer demand analyses of country samples and surveys of quality preferences by national programs are needed to verify and fully describe the rice grain quality prized in each location. The mean protein for 230 samples of wild rices is 11.9%. This is much higher than that of cultivated rice (Table 11). High AC, low GT, and soft GC predominate. Africa 81
References cited Adewusi A O, Nyanteng V K, Takeda M (1989) Incorporating consumer preferences in rice improvement objectives. Annual Rice Review Meeting, 24-26 April, WARDA. Bouake, Ivory Coast. 22 p. Andrianilana F, Rasolo F, Rakotonjanahary R, Juliano B 0, Perez C M, Flinn J C, Shahi B B (1990) Grain quality characteristics of rice in Madagascar retail markets. Plant Foods Hum. Nutr. 40:21-30. Baldi G, Fossati G, Molette M (1978) Varieta di riso in Italia. Ente Nazionale Risi, Milan, Italy. Baldi G, Mozzini F, Molette M (1989) Varieta di riso in Italia. Aggiornamiento 1-1988. Ente Nazionale Risi, Milan, Italy. Barber S, Tortosa E (1979) Rice grain quality evaluation in Spain. Pages 167-173 in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. International Rice Research Institute, P.O. Box 933, Manila, Philippines. Bhattacharya K R, Sowbhagya C M, Indudhara Swamy Y M (1980) Quality of Indian rice. J. Food Sci. Technol. 17:189-193. Blakeney A B (1979) Rice grain quality evaluation in Australia. Pages 115-121 in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. International Rice Research Institute, P.O. Box 933, Manila, Philippines. Breckenridge C (1979) Rice grain evaluation in Sri Lanka. Pages 175-181 in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. International Rice Research Institute, P.O. Box 933, Manila, Philippines. Cagampang G C, Perez C M, Juliano B O (1973) A gel consistency test for eating quality of rice. J. Sci. Food Agric. 24:1589-1594. Choudhury N H (1979) Studies on quality of rice in Bangladesh. Pages 123-127 in Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. International Rice Research Institute, P.O. Box 933, Manila, Philippines. Choudhury N, Kabir K A, Biswas S K, Islam R (1991) Influence of rice grain properties on market price in Bangladesh. Pages 332-350 in Grain postharvest research and development: priorities for the nineties. Proceedings of the 12th ASEAN Seminar on Grain Postharvest Technology, Surabaya, Indonesia, 29-31 August 1989. J.O. Naewbanij, ed. ASEAN Grain Postharvest Programme, Bangkok, Thailand. Dalrymple D G (1986) Development and spread of high-yielding rice varieties in developing countries. Bureau of Science and Technology, Agency for International Development, Washington, D.C. 117 p. Damardjati D G, Oka M (1991) Evaluation of rice grain characteristics preferred by Indonesian urban consumers. Pages 268-292 in Grain postharvest research and development: priorities for the nineties. Proceedings of the 12th ASEAN Seminar on Grain Postharvest Technology, Surabaya, Indonesia, 29-31 August 1989. J.O. Naewbanij, ed. ASEAN Grain Postharvest Programme, Bangkok, Thailand. Del Mundo A M, Kosco A A, Juliano B O, Siscar J J H, Perez C M (1989) Sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties. J. Texture Stud. 20:97-110.
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Grain Quality Evaluation of World R
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Contents Foreword vii Abstract viii
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Russia 61 Spain 62 Summary 63 Afric
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Abstract P hysicochemical data on p
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Introduction D ata bases are availa
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Table 2. Classification of properti
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(100:2 w/w) using a Labconco or Kin
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Gel consistency Rice flour prepared
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excessive pressure on the load cell
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Asia I n 1989, Asia produced 449.3
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Most Bangladeshi rice varieties are
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Cambodia A nnual rough rice product
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Type III, high-AC rice, has low wat
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Iran T he rough rice production in
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The Korean varieties had low-interm
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Serendah Kuning had high AC, with e
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all had low AC (except for Khaupher
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Philippines T he Philippines produc
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elatively low AC (Y.C. Teng, Counci
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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 74 and 75: no aroma. A market sample of short-
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 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
Page 133: Date Crop analyzed year (mo) (yr) A
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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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