Rice Quality: A Guide to Rice Properties and Analysis covers the variability in rice characteristics and their effects on rice quality. It provides an understanding of rice properties and their significance, essential for the provision of high-quality products.

Coverage includes:

• examines the physical properties of rice, such as grain appearance and density and friction
• investigates the ageing of rice and its cooking and eating quality
• the product making and nutritional aspects of rice
• specialty rices and rice breeding
• rice quality analysis
• rice quality test procedures
• and much more

Contents

1. An introduction to rice: its qualities and mysteries

• Rice in history
• More rice paradoxes
• Rice data and the tales they tell
• Rice quality

2. Physical properties of rice

• Grain appearance
• Density and friction
• Effect of moisture content
• Miscellaneous properties
• Chalky grains

3. Milling quality of rice

• Milling of rice
• Grain cracking or fissuring at or around harvest
• Drying of rice
• Why the rice grain fissures
• Miscellaneous factors that affect milling quality of rice
• Fundamental cause of rice breakage: interrelationship and synergy between different factors

4. Degree of milling (DM) of rice and its effect

• Milling paddy grain and how much to mill
• Effect of degree of milling (DM) on rice quality

5. Ageing of rice

• Consumers’ perception of changes in rice behaviour during storage
• Changes in physiochemical properties of rice during ageing as measured in the laboratory
• Theories of rice ageing: relation to individual constituents
• Some final rice paradoxes
• Can the ageing process be hastened or retarded?

6. Cooking quality of rice

• Absorption of water by rice during cooking at or near the boiling temperature
• Hydration at lower temperatures
• Loss of solids during cooking
• Effect of presoaking in ambient water on cooking
• Other changes/events occurring during cooking
• Laboratory cooking of rice for various tests

7. Eating quality of rice

• The initiation: the water-uptake paradigm
• The period of data accumulation: the amylose paradigm
• Exploration at the molecular level: the amylopectin paradigm
• Rheology of rice-flour paste
• Other factors which affect the eating quality of rice
• Testing for rice quality

8. Effect of parboiling on rice quality

• Changes brought about in the rice grain and its constituents during the parboiling process
• Properties of parboiled rice
• Effect of rice variety on properties of parboiled rice
• Products from parboiled rice

9. Product-making quality of rice

• Table rice
• Rice flour and products thereof
• Rice breakfast cereals and snacks made from whole-grain rice
• Other rice products

10. Speciality rices

• Aromatic rices
• Basmati
• Jasmine
• Other speciality rices

11. Nutritional quality of rice

• Nutritive value of rice is not a small matter
• The perspective of nutrition of the poor rice-eater
• Whole versus refined grains: two views
• The beneficial effects of dietary fibre
• The perspective of the nutritive value of individual rice constituents
• Biotechnological approach to upgrade the nutritive value of rice

12. Rice breeding for desirable quality

• Plant characteristics for optimum harvest
• Physical and morphological properties of the paddy grain that affect the quality of the final product
• Susceptibility of the rice grain to cracking
• End-use quality

13. Analysis of rice quality

• Sample preparation
• Estimation of moisture
• Milling quality
• Physical properties
• Degree of milling (DM) of rice
• Hydration and cooking quality of rice
• Alkali digestion score
• Gel mobility test
• Estimation of amylose content
• Hot-water-insoluble amylose content
• Pasting characteristics
• Gelatinisation temperature
• Tests for eating quality of rice
• Testing for aroma of scented rice varieties
• Various constituents
• Tests for parboiled rice

Appendix: some selected rice quality test procedures

• Physical properties
• Milling of rice, and degree of milling (DM)
• Estimation of moisture
• Hydration and cooking parameters
• Amylose content
• Alkali digestion score
• Gelatinisation temperature (GT)
• Gel mobility test
• Pasting behaviour: Brabender viscogram
• Instrumental measurement of cooked-rice texture using the TA.Hdi Texture Analyser
• Aroma in scented rice
• Tests for parboiled rice

Index

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