irps 48 quality characteristics of milled rice grown in different countries

8/4/2019 IRPS 48 Quality Characteristics of Milled Rice Grown in Different Countries

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IRPS No. 48, March 1980

QUALITY CHARACTERISTICS OF MILLED RICE CROIoJNIN DIFFERENT COUNTRIESl

ABSTRACT

Quality characteristics of milled rice assessed since1962 by the Chemistry Department of the InternationalRice Research Institute (IRRI) from samples grown invarious countries are reported. Linear correlationcoefficients indicated that amylose content was themajor determinant of texture of cooked rice. It cor-related negatively with gel consistency and cooked-rice Instron stickiness and positively with Amylographviscosity values and cooked-rice Instron hardness.Gel consistency correlated negatively with Amylograph

setback and consistency values and cooked-rice hardness, and positively with cooked-rice stickiness.Amy10graph setback and consistency values correlatepositively with cooked-rice hardness and with eachother, and negatively with cooked-rice stickiness.Hardness and stickiness of cooked rice correlatednegatively. Alkali spreading and protein contentshowed lower correlation coefficients with textureof cooked rice than amylose content and gel andAmylograph consistencies.

1By Bienvenido O. Juliano, chemist, and Cynthia C. Pascual, research assistant, Chemistry Department, Inter-national Rice Research Institute, Los Banos, Laguna, Philippines. Submitted to the IRRI Research PaperSeries Committee December 1979.


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IRPS No. 48, March t 980 3

QUALITY CHARACTERISTICS OF MILLED RICE GROWNIN DI FF ER EN T CO UN TR IES

Next to yield, grain quality is the major breedingobjective in rice programs (Hargrove 1978). Theintroduction in the early 1960s of semidwarf ricevarieties with grains with extremely hard gelconsistency, high amylose content, and low gelati-nization temperature has complicated screening inprograms for breeding for good grain quality. Since196Z the Chemistry Department, as part of the grain-quality program, has periodically monitored thequality characteristics of milled rice of varietiesgrown in various rice-producing countries (Julianoet al 1964a,b). The accumulated data provide avaluable reference to the quality characteristicsof rices grown in the countries represented, becausethe samples represent varieties grown in the countryof origin, and were analyzed in the same laboratory.Simpson et al (1965) undertook a similar survey inthe 1960s, but used only market samples.The chemical basis of grain quality was recentlyreviewed (Juliano 1979a). Studies to date indicatethat amylose content is the major determinant of thecooking and eating qualities of milled rice. It corre-lates positively with volume expansion and waterabsorption during cooking and negatively with tender-ness and stickiness of cooked rice. However, amongrices of similar amylose content, differences intexture, particularly hardness of cooked rice, may berelated to differences in alkali spreading values( gel at in iz at ion t em pe ra tur e i nd ex ), g el c on si st en cy ,or both (Perez and Juliano 1979, Perez et al 1979).Changes in paste viscosity of cooked rice flour arereadily measured with an Amylograph and relate tohardening of cooked rice on cooling. Instronmeasurement of hardness and stickiness of cooked ricealso indicates the texture of the cooked sample.Although protein is a secondary grain quality factor,rice is the single most important source of proteinin the diets of tropical Asia because of the amountconsumed. Hence, protein content of rice is anindicator of its nutritive quality (Juliano 1978).MATERIALS AND METHODSThe samples were obtained through the rice breedingprograms of the appropriate government agency ofthe country (see Acknowledgements section). The roughrice samples were dehulled in a Satake dehuller orMcGill Sheller and milled either in a ~cGill millerNo. Z or 3, a Satake TM-05 grain testing mill, or alaboratory test tube rice miller.Milled rice for amylography and amylose and proteinassays was ground in a Wiley or Udy cyclone millwith 40-mesh sieve. Samples for gel consistencywere ground in 10-grain lots for 40 seconds in aWig-L-Bug amalgamator (Crescent Dental ~fg. Co.).

P ro te in c on te ntProtein was measured by the micro Kjeldahl method on50 mg rice flour manually digested using HgO or Secatalyst. The ammonia in the digest was determinedby the automated colorimetric procedure as indophenolblue after reaction with hypochlorite and alkalinephenol, using Auto~nalyzer modules. Kjeldahl N wasconverted to crude protein by mUltiplying by thefactor 5.95, which is based on the 16.8% N in riceprotein.Rice powder (50 mg) was digested in 10-ml Kjeldahlflask with Z.O ml concentrated HZS04 and 1.0 gKZS04-catalyst mixture (lOO:Z w/w) using a Labconcoor a King digestor. Digestion time was ZO min oruntil the samples were completely clear. The digestedsample was cooled, and water was added to dissolvethe digest and made to the ZO-ml calibration mark atroom temperature. After mixing thoroughly, a portionof the solution was transferred to the 8-ml samplecup of the AutoAnalyzer for the automated colorimetricanalysis, according to the manifold diagram in Figure1. Blanks and standards were run with the samples.The following reagents were used for the colorimetricam mon ia a ss ay :Citrate/tartrate. Na tartrate (600 g) and ZOO g Nacitrate were dissolved in about Z,500 ml distilledHZO. NaOH (80 g) was dissolved separately in 500 mldistilled HZO. The two solutions were combined andmade up to 4 liters with distilled HZO, and shakenwell.A lk al in e p he na te . NaOH (553 g) was dissolved inabout Z,OOO ml of distilled HZO. The solution wascooled in an ice bath. Phenol (1,060 ml, liquid, 89%pure) was slowly added, with stirring, to the NaOHsolution contained in the ice bath, made up to 4liters with distilled HZO, mixed well, and storedi n a re fr ig er at or.Hypochlorite. Commercial "chlorox" bleach (ca. 5%by wt sodium hypochlorite) was used.10% sulfuric acid (Used for blank wash instead ofHZO). Concentrated HZS04 (100 ml) was added care-fully to about 700 ml distilled HZO contained in a1,000-ml volumetric flask, cooled, made up tovolume, and shaken well.A my l os e c on te ntThe modified simplified assay of Juliano (1971) wasused (Perez and Juliano 1978, Juliano 1979b). Flour(100 mg) was weighed in duplicate in lOO-mlvolumetric flasks. Then 1 rnl o f 95% ethanol wasadded, taking care to wash down any sample adhering


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4 I~P~No. 48, March 1980

to the sides of the flask, followed by 9 ml of 1 NNaOH. The suspension was heated for 10 min in aboiling water bath to gelatinize the starch andallowed to cool for 1 h at room temperature. Thesamples were diluted to volume with distilled H20and mixed well. Portions of the starch solutionwere then transferred into 8-ml sample cups of theAutoAnalyzer and the amylose-iodine blue colordetermined at 608 nm according to the diagram belowat 78 samples/h (Fig. 2). A calibration curvewas made with each set of unknown samples by plot-ting the absorbance of check milled samples vstheir known amylose content. Iodine solution pre-pared daily consisted of 3.00 ml 0.2% 12 in 2.0%KI and 1 ml 1 N acetic acid diluted to 100 mI.

Fig. 1. Manifold for ammonia in Kjeldahl digest.Analytical Service Laboratory, IRRI, 1977.

2X

ml/min

:060 Sampler wash t L _ _ ~_~O Wash, ~O % H_,sO.

0.32 Sample2.50 Cit./Tart.1.60 Air2.90 Alk. phenate

~'40hL_-----------~ ..O 1.60 Hypoc~lorite

~-- waste __ ..., _ = = : JProportionating pump

sample time ~ 26 swashtime ~ 26 solorimeter630 nm15mm tubular fie

The amylose content of the check samples was deter-mined previously against potato amylose by themethod of Williams et al (1958) as follows: Threeor four samples with 12-30% amylose and a waxy samplewere weighed accurately (100 rng) in 100-ml volume-tric flasks. They were then defatted by soaking for2.5 h in 4 ml methanol followed by decantation ofthe methanol. (A better way to reduce sample lossis to defat and dry milled rice flour before weigh-ing,) For the standard, 40 mg of potato amylosewas weighed in a 100-ml volumetric flask. Thecheck samples and potato amylose standard weregelatinized and made up to volume in exactly thesame way as the rice samples. Aliquots of thesolutions (5-ml for the rice checks and 1-, 2-,3-, 4-, and 5-ml portions for the potato amylose)were pipet ted into l50-ml beakers containing 50 mldistilled water. The pH of the solutions wasadjusted to 10.5 by adding 0.05 N HCl. The elec-trodes were washed with neutral (pH 7) distilled

water. Alternatively, 12 ml of 0.1 N NaHC03 may beused in place of the HCl to get pH 10.2. Two mlof 0.2% iodine in 2.0% KI was then added, and thecontents of the beaker transferred to a 100-mlvolumetric flask, made up to volume, and mixedthoroughly. Finally, the absorbance of the solu-tions was read at 590 nm 20 min after adding theiodine. The absorbance at 590 nm of potato amy-lose was plotted against concentration (mg ) todetermine the conversion factor. The dilution fac-tor of 20 for the check samples was considered int he co nve rsio n fac tor .

Alkali spreading valueThe method of Little et al (1958) was used(Bhattacharya 1979b). Six whole-grain milled ricesamples were placed in duplicate square plasticboxes (R. P. Cargille Laboratories, Inc., 4.6 x4.6 x 1.9 em) containing 10 ml 1.7% KOH, arrangedso that the kernels do not touch each other. Theboxes were covered and incubated for 23 h at 30C.The appearance and disintegration of the kernelswere rated visually after incubation, based onthe following numerical scale:

Des crip tion ScoreKernel not affectedK er ne l s wo ll enKer nel swol len ; col lar i ncom ple teor n arro wKernel swollen; collar completeand wideKernel split or segmented; collarcomplete and wideKernel dispersed, merging with collarKernel completely dispersed and

int ermingled

1234567

Check samples with scores of 2 to 7 ~vere run wi theach analysis. A rating of 1 to 2 was classifiedas high final gelatinization temperature; 3, high-intermediate; 4 to 5, intermediate (70-74C); and6 to 7, low final gelatinization temperature 70C).

Gel oonei.e tencyThe method of Cagampang et al (1973) was us.ed (Perez1979). Rice flour prepared with a Wig-L-Bug amalga-mator (100 mg) was placed in l3-mm x 100-mm culturetubes and wetted with 0.2 ml 95% ethanol containing0.025% thymol blue. Two ml 0.2 N KOH was added,with sufficient mixing with a Vortex Genie mixerwith speed set at 6. The tubes were covered withglass marbles and heated in a vigorously boilingwater bath for 8 min, making sure the tube contentsreached two-thirds the height of the tube. The tubeswere removed from the water bath for 5 min, cooledin an ice-water bath for 20 min, and laid flat on thelaboratory table over a ruled graphing paper for 1 h.After 1 h , the total length of the blue-colored gelfrom the bottom of the tube to the gel front wasmeasured in millimeters as an index of cold-paste


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viscosity. The height of the gel from the bottom ofthe tube was 25 + 1 mm.The method separates high-amylose rices into:a) hard gel consistencyb) medium gel consistencyc) soft gel consistency

26-40 mm,41-60 mm, and61-100 mm.

Check samples representing these three gel consis-tency types were run with each analysis.

Fig. 2. Manifold for amylose content in alkalidispersions of milled rice. IRRI, 1977.mllmin

Sampler wash

+. .

"01.60 Wash, 0.09N NaOH0.32 Sample2.50 1 22.50 1 21.20 Air3.90 from fiewaste

Proportionating pump

Colorimeter608 nm10 mm rectangular fie

sample time = 23 swash time = 23 s

AmylographyThe method of Halick and Kelly (1959) was used,with total sample weight of 400 g instead of 500 g(Suzuki 1979). Milled rice flour (40 g) was placedin a "Taring b lendor and blended wi th 240 ml waterfor 1.5 min at high speed. The slurry was trans-ferred into the Amylograph bowl using 120 ml addi-tional water to wash quantitatively from theblendor. The sensing element was attached andthe slurry heated starting at 30C at the rate of1.SoC/min (with the Amylograph pen zeroed) up to95C. The paste was heated 20 min at 95C beforecooling to 50C at 1. 5C/min with the cooling probeinserted in the paste.

Viscosity values of interest were peak viscosity,final viscosity at 94C, and viscosity when cooledto 50C, expressed in Brabender units (BU). Setbackviscosity is the difference between viscositycooled to 50C and peak viscosity. Amylographconsistency is the difference between viscositycooled to 50C and final viscosity at 94C.

IRPS No. 48, March 1980 5

Cooked-rice hardness and stickinessThe method of Perez and Juliano (1979) was used(Blakeney 1979b). Cooked rice for measurement withan Instron Model 1140 food tester was prepared bycooking 20 g of milled rice in a predetermined opti-mum amount of water (26 ml for waxy rice, 34 forlow-amylose, 38 for intermediate-amylose, and 42for high-amylose) in lSO-ml beakers for 20 min inToshiba RC4B automatic electric cookers with excess(200 ml) water in the outer pot. The cookers wereleft undisturbed for at least 10 min after cooking.The cooked rice was then drained and cooled inplastic bags. Duplicate 17 g of cooked rice wereplaced in the Ottawa Texture Measuring System (OTMS)cell modified with four side liners to reduce thecell cross section to 15% of the original and usedwith a 2.6 x 2.5 cm plunger. Each sample was pressedwith 145 g weight for 1 min before extrusion. Hard-ness was the maximum force (in kg) needed to extrudethe rice through the cell's perforated base at thecrosshead speed of 10 cm/min and the same chartspeed. The 0-5 to 0-50 kg load cell was used. Hard-ness values were 15% of the values obtained with thesta ndar d cel l.For the stickiness test, cooked rice (17 g, eitherextruded or whole) was pressed onto the platformwith the OTMS plunger (6.9 x 6.9 cm) for 10 secondswith a clearance of 0.4 mm, allowing the rice tosqueeze out around the edges. Stickiness, expressedin gram-centimeters, was the product of the forcein grams required to lift the plunger and the dis-tance in centimeters that the plunger traverses.It was measured directly by planimetry from theInstron chart paper. The 0-0.5 to 0-5 kg load cellwas used. The chart speed was 100 em/min and thecrosshead speed was 3 em/min.

Amylograms and cooked-rice texture tests were doneonly on large samples received.

R ESUL TS AND DISC USS ION

Quality characteristics of milled riceThe tabulated data on quality characteristics of1,090 milled-rice samples are presented in AppendixI. Gel consistency analysis was developed only in1973; that for cooked-rice hardness and stickinesswas developed in 1977. That explains the lackofthese data for the earlier samples. Amylogramswere run only on samples that were supplied inex cess of phys ico chem ica l an alys is.Because of lack of information on the relativepreference of individual varieties in many countries,we do not discuss the quality characteristics ofvarious rices in each country. A detailed discus-sion of grain quali ty in se Lec ted count ries is, how=ever, in the Proceedings of the workshop on chemicalaspects of rice grain quality ( IR RI 1 97 9) : A us tr al ia(Bl aken ey 197 9a) , Bang lad esh (Ch oudh ury 19 79),France (Feillet and ~arie 1979), India (Bhattacharya1979a), Japan (Suzuki et al 1979), Philippines(Me rca et al 1979), Spain (Barber and Tortosa 1979),


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6 IRPS No. 48, March 1980

Sri Lanka (Breckenridge 1979), Thailand (Kongseree1979a), and USA (Webb et al 1979).Classifications of milled rice based on qualitycharacteristics are given for the Asian region(Table 1) and the rest of the world (Table 2). Crudeprotein content ranged from 4 to 14% at 14% moisture,but mean content ranged from 5.8 to 9.1%. Overallmean protein content was 7.65% (Table 3).High-amylose rices occurred mainly in tropicalco un tr ie s, wh er ea s lo w- am yl os e ri ce s p re do mi nat edin temperate countries growing mainly japonicarice (Tables 1 and 2). Nonwaxy rices with amylosecontent below 12%, probably as a substitute for waxyrice, were noted only in Sarawak, Malaysia. Waxyor glutinous rice samples were obtained from Japan,Laos, West Malaysia, Philippines, Thailand, andAustralia. Waxy rice is the staple food in Northand Northeast Thailand and Laos (Juliano et al19 64 b, Kon gs er ee 1 979 a, b) .Rices with intermediate and low gelatinizationtemperature tended to predominate in tropicalcountries based on alkali spreading value (Tables 1and 2). Low gelatinization temperature of starchwas common to rices from temperate countries. Highgelatinization temperature types were confined towaxy and low-amylose rices. Some intermediateamylose rices, such as the C4-63G from theP hi li pp in es , h ow ev er , r ec ei ve d h ig h- in te rm ed ia teg el at in iz at io n t em pe ra tu re r at in gs .

Soft gel consistency tended to predominate in mostof the samples, reflecting preference for softcooked rice. Hard gel consistency tended to beconfined to indica rices but a few intermediateamylose japonica rices from Europe may have mediumto hard gel consistency (Table 2).Amylograph peak viscosity of 553 samples testedranged between 200 and 1,290 BU (Table 3, Appen-dix I). Corresponding Amylograph setback valueswere -405 to 1,175 BU and Amylograph consistencyvalues were 25 to 1,090 BU.Hardness values of 266 samples tested with anInstron food tester ranged from 3.0 to 10.1 kg(Table 3). Stickiness values ranged from 31 to895 g. e m.

C orr el ati on a mon g qua li ty f ac tor sDespite the diversity of the samples, some correla-tions were noted among the properties. Protein con-tent showed significant correlations with otherquality factors, but the coefficients were lowerthan those of the other properties measured (Table3). It was not significantly correlated with amylosec on te nt , A my lo gr ap h co ns is te nc y, an d co ok ed -r ic estickiness. The negative correlation between gelconsistency and protein content could be due to thecontribution of protein to viscosity of the alkalinegel in the gel consistency test. The effect ofprotein on Amylograph peak and setback viscosity is

Table 1. Classification of nonwaxy milled rice in the Asian region based on amylose content, final gelatiniza-tion temperature, and gel consistency.

Protein Final GelSource Samples Range Mean Amylose gel. temp. consis tency(no. ) (% at 14% H2O) typea typea typeb

Bangladesh 39 5-12 7.7 H>I>L L>I>HI S>M>HBurma 23 5-10 7.2 H>I>L 1,L M,S>HCambodia 15 4-12 6.8 H >L , I HI>I,L S,HChina 42 6-11 7.8 H>L>I I,L S>M>HIndia 43 5-11 7.7 H>I>L I,L S>M,HIndonesia 29 5-10 7.4 I> H I>L S>M>HJapan 26(5)c 5-12 7.3 L L S>MKorea 40 6- 9 7.4 L>I L> I SLaos 3(5)C 6- 9 7.7 I,L L,I>H (S )Ma la ys ia , Ea st 20 5-14 7.3 H>I,L I,L>H S>M>HMalaysia, West 26(1)C 6-11 7.5 H> l I,L>HI S>M>HNepal 34 5-9 7.1 H>L,I L>I H>S>Y!Pakistan 30 6-10 8.4 I,H>L L,l>HI M,S,HPhi lippines 131(12)C 6-14 8.2 H>I>L I,L S>M, HSr i Lanka 57 6-14 9.1 H>1 I> L S>H,MTa Lwan 37 5-11 7.4 L>H>1 L>l S>HThailand 30 (l7)c 5-14 8.5 H>I>L L>1 S,H>MVietnam 27 6-11 7.3 H> 1 I>Hl S(>H)

aL = low, I = in te rm ed ia te , H I ~ high-intermediate, and H = high. bS soft, M medium, and H hard.( ) B as ed o n Am yl og ra ph consistency. C Wa xy sa mp le s i n p ar en th es is .


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principally its effect in suppressing peak viscosityduring cooking, which increases the setback value.Protein content also contributes directly to hard-ness of cooked rice by its indirect effect on cook-ing rate.Among the properties measured amylose content showedthe best correlation with the other properties (Table3). It correlated negatively with alkali spreadingvalue, gel consistency, and stickiness of cookedrice; and positively with Amylograph viscosity valuesand hardness of cooked rice. The negative correlationof amylose with gel consistency is probably becausehard gel consistency types were mainly high-amyloserices.Although many waxy rices have low peak viscosity,many high-amylose rices, particularly those with softgel consistency, showed this trend (Perez and Juliano1979). The positive relationship of amylose contentwith Amylograph setback and consistency valuessupport our observation that mainly high-amyloserices give positive setback and high consistencyvalues (Juliano et al 1964a,b; Perez and Juliano1 97 9) .The higher correlation coefficient of amylose con-tent with cooked-rice stickiness than with cooked-rice hardness confirms our earlier observation that


other factors such as gel consistency and proteincontent affect cooked-rice hardness (Perez andJu li an o 1 97 9) .Alkali spreading value, which indexes gelatiniza-tion temperature of starch granules, showed poorercorrelation with other properties, compared withamylose content and gel consistency (Table 3).This may be because it measures a physical pro-perty of raw rice that may be more important in rarice quality than in cooked-rice quality. Thisproperty, however, correlates with gel consistencyand texture of cooked rice among waxy rices (Perezet al 1979) and among high-amylose rices (Perez anJ ul ia no 19 79 ).Gel consistency correlated negatively with Amylo-graph setback and consistency and cooked-rice hardness, and positively with cooked-rice stickiness(Table 3). Gel consistency was originally developeto identify breeding lines with high positive set-back viscosity (Cagampang et al 1973, Perez 1979).

Amylograph peak viscosity was surprisingly notcorrelated with setback viscosity, but positivelycorrelated with Amylograph consistency and cooked-rice hardness and, negatively with cooked-ricestickiness (Table 3).

Table 2. Classification of nonwaxy milled rice outside of Asia based on amylose content, finalg el at in iz at io n t em pe ra tu re , an d ge l c on si st en cy .

Protein Final Ge lSource Samples Range Mean Amylose gel. temp. consis tency(no. ) (% at 14% H2O) typea typea typeb

Argentina 20 6-9 7. 6 I>L>H L> I S> MAus tralia 1 1 ( 2 )C 5-8 6.7 I,L L, I SBrazil 16 5-13 8.2 L,I I>L>HI S>M>HBulgaria 16 6-10 7.6 L,I L S>MColombia 16 6-11 8.1 H> I L>I S,M>HCuba 10 6-8 7.0 H>I,L L>I M>S,HEgypt 26 5- 8 6.6 L>I,H L S>M,HFrance 24 5-12 7.6 L>I L S>MGhana 6 8- 9 8. 7 H> I I (S)Hungary 16 6-9 7.2 I L M,SIran 23 5-12 9.6 L,I>H I> L M, SItaly 29 6-8 6.9 I,L L S>M>HMexico 28 5-10 6.8 H,I I,L>H S>HNigeria 15 6-10 7.9 H>I>L L>H S , ( H)Peru 22 5-11 7.4 H>I,L L>I,HI S,H,MPor:tugal 21 5-8 6. 7 I>L L S>MSenegal 3 5- 7 5. 8 H I S,MSierr:a Leone 22 5-10 6. 3 H>I,L L>I SSpain 7 6-13 8. 6 L> I L SSurinam 20 6-9 7.5 H>I,L I>L,H S>M,HUSA 26 5-10 6. 4 L,I>H L,I>H SUSSR 15 5-8 6. 4 I>L L>I S

aL = low, I = i nt er me di at e, H I = high-intermediate, and H = high. bS soft, M medium, and H hard.( ) Based on Amylograph cons i s t en cy. c\.Jaxy samples in parenthesis.


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Amylograph setback and consistency values correlatedpositively with each other and correlated positivelywith cooked-rice hardness and negatively with cooked-rice stickiness (Table 3). The coefficients werehigher for hardness than for stickiness as was thecase for gel consistency.Hardness and stickiness of cooked rice correlatedne gat ive ly (Ta ble 3) as reported earlier (Perez andJuliano 1979). Among the various amylose types waxyrices showed the widest range in values for theseproperties.Actual sensory evaluation of cooked samples ofimportant rice varieties by food technologists ineach country is needed to determine the preferredcombination of quality characteristics as a refer-ence for rice breeders. A sustained periodic moni-toring at IRRI of the quality characteristics ofmilled rice in the different rice-producingcountries will detect any change in grain qualitypreference with time.

ACKNOWLEDGMENTS

The data on properties of milled rice are the accu-mulated effort of the Chemistry department staffsince 1962. The Statistics department handled thepunch cards and the printout and correlationcoefficients of the data presented in Appendix I.The Analytical Service Laboratory took over theprotein analysis in 1977.Samples were obtained from Estacion Experimental deArroz, Universidad Nacional de la Plata, La Plata,Argentina; Agricultural Research Centre, New SouthWales Department of Agriculture, Yanco, N.S.W.,A us tra lia ; B ang lad es h R ice Re se arc h I ns tit ute ,Joydebpur, Bangladesh; Instituto Rio Grandense doArroz, Porto Alegre-R.S., Brazil; Rice Department,"Maritsa" Institute for Vegetable Crops, Plovdiv,Bul ga ria ; A gri cul tu ral Re se arc h Ins ti tut e, Gyo gon ,Insein, Union of Burma; Union of Burma Agricultural

Table 3. Range and mean values and simple linear correlation coefficients among physicochemical properties ofmilled rice from various countries.

Property Amylose Alkali(% dry spreadingbasis)

Ge lconsis-tency(m m )

Protein(at 14%H20)

Cooked-riceInstronAm yl ogr ap h ( BU) Hard- Sticki-Consis-Peak Setback tency ness ness(kg) (g.cm)

26 6 26 83.0 to 31 to10.1 895

6.20 116

Observation (no. ) 1079 1090 1082 761 55 3 55 3 55 3Range 4. 1 to 0 to 2. 0 to 26 to 20 0 to -405 to 25 to14.3 32.8 7. 0 100 1290 ll75 1090Mean 7.65 22.9 5.76 69.3 767 76 33 3Correlationcoefficients a

** -0.10** -0.22** -0.15** O.ll **rotein 1.00 -0.03 0.06(1079) (1079) (1074) (755) (551) (551) (551)Amylose -0.18** -0.43** 0.29** 0.63** 0.72**(1082) (755) (547) (547) (547)A lk al i s pr ea di ng -0.06 _0.221'1, 0.02 -0.l3**(755) (547) (547) (547)G el c on si st en cy -0.16** -0.58** -0.60**(302) (302) (302)Amylograph 0.02 0.40**p ea k v is co si ty (553) (553)Amylograph 0.89**setback (553)AmylographconsistencyCooked-ricehardness

aNumber of samples c orr ela te d i n parenthesis.

0.18** 0.04(266) (268)0.59** -0.82**(266) (268)

-0.14* 0.05(266) (268)-0.63** 0.['0**(266) (268)0.34"'* -0.42**(266) (268)0.73"'* -0.38**(236) (236)0.75** -0.48**(236) (236)

-0.54**(266)


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Marketing Board, Rangoon, Burma; Directorate ofAgriculture, Phnom Penh, Cambodia; Centro Inter-nacional de Agricultura Tropical, Cali, Colombia;Estacion Experimental del Arroz "Nina Bonita,"Punta Brava, Havana, Cuba; Grain and Bread Tech-nology Section, Ministry of Agriculture, Giza,Egypt; ALid Lands Agricultural Development Program,CaiLo, Egypt; Laboratoire de Technologie des BlesOurs et du Riz, Institut National de la RechercheAgLonomique, Montpellier, France; Agricultural ILri-gation Research Station, University of Ghana, Kpong,Ghana; Research Institute for Irrigation and RiceCultivation, Szarvas, Hungary; All-India CoordinatedRice Improvement Program, Hyderabad, A.P., India;Konkan Krishi Vidyapeeth, Karjat (Kolaba), Maharash-tra State, India; Central Research Institute forAgriculture, Bogor, Indonesia; Rice Research Station,Rasht, Iran; Centro di Ricerche suI Riso, EnteNazionale Risi, Mortara, Italy; National Food Re-search Institute, Tsukuba-gun, Ibaraki-ken, Japan;National Institute of Agricultural Sciences, Hirat-suka, Kanagawa, Japan; Yung Nam Crop ExperimentStation, Office of Rural Development, Milyang, Korea;College of Agriculture, Seoul National University,Suweon. Korea; Crop Experiment Station, Office ofRural Development, Suweon, Korea; US AID, Vientiane,Laos; Malaysian Agricultural Research and DevelopmentInstitute, Humbong Lima Station, Penang, WestMalaysia; Agricultural Research Centre, Semongok,Kuching, Sarawak, East Malaysia; Centro de Investi-gaciones Agricolas de Sinaloa, Culiacan, Sinaloa,Mexico; National Rice Improvement Program, Zacatepec,Morelos, Mexico; Agricultural Station, National RiceImprovement Program, Department of Agriculture,Parivanipur, Narayani Zone, Nepal; InternationalInstitute of Tropical Agriculture, Ibadan, Nigeria;Rice Research Institute, Kala Shah Kaku, Lahore,Punjab, Pakistan; Universidad Agraria, Lima, Peru;Estacion Experimental Agropecuaria de LambayequeS.I.P.A., Lambayeque, Peru; Estacion Experimental,Instituto Nacional de Investigacion Agraria, VistaFlorida, Peru; Empresa Publica de Abastecimiento deCeLeais, Lisbon, Portugal; Universite de Dakar, Dakar-Farm, Senegal; Rice Research Station, Rokupr, SierraLeone; Central Agricultural Research Institute, Pera-deniya, Sri Lanka; Rice Research and Breeding Station,Foundation for the Development of Mechanized Agri-culture in Surinam, New Nickerie, Surinam; JointCommission on Rural Reconstruction, Taipei, Taiwan;Central Breeding Station, Rice Division, Ministry ofAgricuture, Bangkhen, Bangkok, Thailand: RegionalRice Quality Laboratory, U.S. Department of AgLi-culture, Beaumont, Texas 77706, USA; All-Union RiceResearch Institute, Krasnodar, USSR; and Rice Office,Ministry of AgLiculture, Saigon, Vietnam.

LITERATURE CITED

BaLbeL, S., and E. Tortosa. 1979. Rice grain qual-ity evaluation in Spain. Pages 167-172 in Inter-national Rice ReseaLch Institute. Chemicalaspects of Lice grain quality. Los Banos,Laguna, Philippines.

Bhattacharya, K. R. 1979a. Status of rice breedingfor grain quality in India. Pages 135-148 in


International Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Bhattacharya, K. R. 1979b. Gelatinization tempera-ture of rice starch and its determination.Pages 231-249 in International Rice ResearchInstitute. Chemical aspects of rice grainquality. Los Banos, Laguna, Philippines.

Blakeney, A. B. 1979a. Rice grain quality evalua-tion in Australia. Pages 115-121 in Inter-national Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Blakeney, A. B. 1979b. Instron measurement ofcooked-rice texture. Pages 343-353 in Inter-national Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Breckenridge, C. 1979. Rice grain evaluation inSri Lanka. Pages 175-181 in InternationalRice Research Institute. Chemical aspects ofrice grain quality. Los Banos, Laguna,Phi lipp ines.

Cagampang, G. B . C. M. Perez, and B. O. Juliano.1973. A gel consistency test for eating qual-ity of rice. J. Sci. Food Agric. 24:1589-1594.

Choudhury, N. H. 1979. Studies on quality of ricein Bangladesh. Pages 123-127 in InternationalRice Research Institute. Chemical aspects ofrice grain quality. Los Banos, Laguna,Philippines.

Feillet, P., and R. Marie. 1979. Rice breeding forgrain quality in France. Pages 129-133 inInternational Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Halick, J. V., and V. J. Kelly. 1959. Gelatiniza-tion and pasting characteristics of rice varie-ties as related to cooking behavior. CerealChern. 36:91-98.

Hargrove, T. R. 1978. Diffusion and adoption ofgenetic materials among rice breeding programsin Asia. IRRI Res. Pap. Ser. 18. 25 p.

IRRI (International Rice Research Institute). 1979.Chemical aspects of rice grain quality. LosBanos, Laguna, Philippines. 390 p ,

Juliano, B. O. 1971. A simplified assay fOL milledrice amylose. Cereal Sci. Today 16:334-338,340, 360.

Juliano, B. O.protein.

1978. Metabolic evaluation of riceFood Chern. 3:251-263.

Juliano, B. O. 1979a. The chemical basis of grainquality. Pages 69-90 in InteLnational RiceResearch Institute. Chemical aspects of ricegrain quality. Los Banos, Laguna, Philippines.


11/27

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Juliano, B. O. 1979b. Amylose analysis in rice - areview. Pages 251-260 in International RiceResearch Institute. Chemical aspects of ricegrain quality. Los Banos, Laguna, Philippines.

Juliano, B. 0., G. M. Bautista, J. C. Lugay, andA. C. Reyes. 1964a. Studies on the physico-chemical properties of rice. J. Agric. FoodChern. 12:131-138.

Juliano, B. 0., G. B. Cagampang, L. J. Cruz, and R.G. Santiago. 1964b. Some physicochemical pro-perties of rice in Southeast Asia. Cereal Chem.41:275-286.

Kongseree, N. 1979a. Physicochemical properties ofThai rice varieties and methodology used inquality improvement. Pages 183-190 in Inter-national Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Kon gs eree , N. 1979b. Quality tests for waxy (glu-tinous) rice. Pages 303-311 in InternationalRice Research Institute. Chemical aspects ofrice grain quality. Los Banos, Laguna,Phil ippines.

Little, R. R., G. B. Hilder, and E. H. Dawson. 1958.Differential effect of dilute alkali on 25varieties of milled white rice. Cereal Chern.35 :111-126.

Merca, F. E., T. M. Masajo, and A. D. Bustrillos.1979. Rice grain quality evaluation in thePhilippines. Pages 161-165 in InternationalRice Research Institute. Chemical aspects ofrice grain quality. Los Banos, Laguna,Philippines.

Perez, C. M. 1979. Gel consistency and viscosityof rice. Pages 293-302 in International RiceResearch Institute. Chemical aspects of ricegrain quality. Los Banos, Laguna, Philippines.

Perez, C. M., and B. O. Juliano. 1978. Modificationof the simplified amylose test for milled rice.Starke 30:424-426.

Perez, C. M., and B. O. Juliano. 1979.of eating quality for nonwaxy rices.Chern. 4:185-195.

Indica torsFood

Perez, C. M., C. G. Pascual, and B. o. Juliano.1979. Eating quality indicators for waxyrices. Food Chern. 4:179-184.

Simpson, J. E., C. R. Adair, G. O. Kohler, E. H.Dawson, H. J. Deobald, E. B. Kester, J. T.Hogan, O. ~. Batcher, and J. V. Halick. 1965.Quality evaluation studies of foreign anddomestic rices. U.S.Dep. Agric. Tech. Bull.1331. 186 p.

Suzuki, H. 1979. Amylography and alkali visco-graphy of rice. Pages 261-282 in Interna-tional Rice Research Institute. Chemicalaspects of rice grain quality. Los Banos,Laguna, Philippines.

Suzuki, H., H. Ikehashi, and K. Kushibuchi. 1979.Rice grain quality evaluation in Japan. Pages149-159 in International Rice Research Insti-tute. Chemical aspects of rice grain quality.Los Banos, Laguna, Philippines.

Webb, B. D., C. N. Bollich, T. H. Johnston, and W.O. McIlrath. 1979. Components of rice qual-ity: their identification, methodology, andstage of application in United States breed-ing programs. Pages 191-205 in InternationalRice Research Institute. Chemical aspects ofrice grain quality. Los Banos, Laguna,Philippines.

Williams, V. R., W.-T. Wu, H.-Y. Tsai, and H. G.Bates. 1958. Varietal differences in amylosecontent of rice starch. J. Agric. Food Chern.6:47-48.


12/27

VAR H TY NM11,

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VARIETY 1'


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VA~IETY NAME

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16/27


A NYLQG RAPH VI SCOSI TYVARnTY "AM~

INSTRONUATE -------------------- -------------CROP ANhLYlEO PROTeIN AMYLOSl ALKALI GiL P~A~ S~ T CGNSIS H~RD STICKYEAR Mil. YP. (~I n) !,lM) flACK T::,'jCY Nt:SS NESS- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

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VARIETY NAt-IfT JERE M~ST Jf:P.F MASTJERE MASUPL Il-R 1-1WAGWAGWAGWAG A

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24 IRPSNo. 48, March 1980

V AR IE T, ( N AM E- - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ~ - - - - - -INSTRON

GUZCGUZt:GUZEKAOHSIUNG NATIVE 2KA OHSI UNG S ELE CTI UNKA]HSIU"!G 137KACHSIUNG 138K AC HS l UN G 13.ICHU~iG65TAICHUNG 178TAICHUNG 181TAICHUNG 184TAICHUNG 186TAINAN 3TA,I,~AN 3Tt.INAN 3TnNMl 3TAINAN 3TAI"A'l 3HINA"! 5TAI'lA,\j5TAIPEI 306TAIPU 3U9H,ITLING 28

flUN NAHK 16-1-2-1 76OAWL~,( 4-2 63GAHB YANG 76GA~ PAl 41 62GA " ~I Jt. NG 88 63GAW RUMG 88 70GAW RUANG 88 72KHAn DAWK MAL 1 105 62K ti AO O AW K ;~~Ll 105 72KHAO DAWK '1ALI 105 76KHAO HAWN N'KURN PATOM(LEUANG HAWMI 62KHAU HAWN N.KORN PATDM(LEUANG HAWMI u3KHAO 'III AW OM 1 62KHAG P.~HK ~AW 148 70K H, ~O P AH K ~Aw 148 72LEUING AWN 70LLUANG AWN 76U: UAN G P RA-T loW 123 10LLUANG PRA-TU; 123 72LcUANG '(AI 16UUANG YAI 34 62'lUcY i'~ANG 62~ 63MU~,( ,'olAIoNG21'1 13"lAHNG MON $-4 62"A.HNG MON $-4 63NAHNG MON $-4 70,AHI,G MOl'; $-4 16N.~HNG PRllYA .132 62NAHNG P~AY,4 132 70"I ~W SAN PAHTAWNG 62"IIAW SAN P,~HTAWNG 76NIAW SA~ PAHTAWNG 78PAC 76PAH LEU~[) ~ALD 29-15-131 76PI" GAFW 56 62PIN GA~W 56 70PUANG NAHK 16 63kOl 72R~1 76?~2 7d~Q3 72KG4 76RG4 18Rn6 76~D6 78~U7 70Tt,H pn68735

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26/27

VARIETY NAME CROPYEAR

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BAT DEBAU 157BONG BOIBONG DENCA . DUNG KET inCHIEM CHANHDOC GI ANGGAO DOHOA BINHlUA RUNGLUA TIEU HANOILUll TUONGNANG KECNANG LINHNANG PHET KHlAIINANG THOM\~ANG THeM SOM\IHo CHU,"f1Ho THO'"PUliNG NGEONSx NAUSt,C NAUTtu BATT~, J HUONGTAl) HUONGTRI,NG DOCVE VANG

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6.S6.55.76.66.67.46.210.04.86.85.04.75.56.


27/27

Other papers in this seriesFOR NUMBERS 1-6, TITLES ARE LISTED ON THE LAST PAGE OF NO. 46 AND PREVIOUS ISSUES.

No 7No. sNo. 9No. 10No. IINo. 12No. 13No. 14No. 15No. 16No. 17No. 18No. 19No. 20No.21No.22No. 23No. 24No. 25No. 26No. 27

No.28

Multi-site tests environments and breeding strategies for newrice technologyBehavior of minor elements in paddy soilsZinc deficiency in rice: A review of research at theIntcrnational Rice Research instituteGenetic and sociologic aspects of rice breeding in IndiaUtilization of the Azolla-Anabaena complex as a nitrogenfer tilizer for riceScientific communication among rice breeders in 10 AsiannationsRice breeders in Asia: A lO-country survey of theirbackgrounds, attitudes, and use of genetic materialsDrought and rice improvement in perspectiveRisk and uncertainty as factors in crop improvement researchRice ragged stunt disease in the PhilippinesResidues of carbofuran applied as a systemic insecticide inirrigated wetland rice: Implications for insect controlDiffusion and adoption of genetic materials among ricebreeding programs in AsiaMethods of screening rices for varietal resistance toCercospora leaf spotTropical climate and its influence on riceSulfur nutrition of wetland riceLand preparation and crop establishment for rainfed andlowland riceGenetic interrelationships of improved rice varieties in AsiaBarriers to efficient capital investment in Asian agricultureBarriers to increased rice production in eastern IndiaRainfed lowland rice as a research priority - an economist'sviewRice leaf folder: Mass rearing and a proposal for screeningfor varietal resistance in the greenhouseMeasuring the economic benefits of new technologies tosmall rice farmers

No. 29 An analysis of the labor-intensive continuous rice producsystems at lRRI

No. 30 Biological constraints to farmers' rice yields in threePhilippine provinces

No. 31 Changes in rice harvesting systems in Central Luzon andLaguna

No. 32 Variation in varietal reaction to rice tungro disease: Posscauses

No. 33 Determining superior cropping patterns for small farmsdry land environment: Test of a methodology

No. 34 Evapotranspiration from rice fieldsNo. 35 Genetic analysis of traits related to grain characteristics

quality in two crosses of riceNo. 36 Aliwalas to rice garden: A case study of the intensification

of rice farming in Camarines Sur, PhilippinesNo. 37 Denitrification loss of fertilizer nitrogen in paddy soils

recognition and impactNo. 38 Farm mechanization, employment, and income in Nepal

Traditional and mechanized farming in Bara DistrictNo. 39 Study on kresek twill) of the rice bacterial blight syndroNo. 40 Implication of the international rice blast nursery datathe genet ics of resistanceNo.41 Weather and climate data for Philippine rice researchNo.42 The effect of the new rice technology in family labor

uti lization in LagunaNo.43 The contribution of varietal tolerance for problem soilsyield stability in riceNo. 44 IR42: A rice type for small farmers of South and Southe

AsiaNo.45 Germplasm bank information retrieval systemNo. 46 A methodology for determining insect ,,~~trol

recornmenda tionsNo.47 Biological nitrogen fixation by epiphytic microorganisms

rice fields

The International Rice Research InstitutePO. Box 933. Manila, PhilippinesStamp

irps 48 quality characteristics of milled rice grown in different countries

Documents