Professional Documents
Culture Documents
Rice quality is a
combination of
physical and
chemical
characteristics
which are required
for a specific use
by a specific user.
Genetic Properties
• Chemical characteristics
• Shape
• Size
• Color
• Chalkiness
• Bulk density
• Thermal conductivity
• Equilibrium Moisture
Content
• Flow ability
Acquired properties
• Moisture content
• Grain purity
• Pest damage
• Physical damage
• Immature grains
• Milling
characteristics
• Chalkiness
Quality Characteristics
Genetic Acquired
• chemical characteristics such • moisture content
as gelatinization temperature,
gel consistency, and aroma
• grain shape and size • color and chalkiness
• bulk density • purity
• Moisture content
• Degree purity
• Varietal purity
• Grain dimensions
• Cracked grains
• Immature grains
• Damaged grains
Milled rice characteristics
Physical characteristics
• Milling degree
• Whiteness
• Translucency
• Grain length
• Foreign material
• Head rice
• Chalkiness
Chemical characteristics
• Amylose content
• Gelatinization
temperature
• Gel consistency
Milling Degree
A combination of
• Varietal physical
characteristics
• Post harvest
management and
• Degree of milling.
Head rice
• Endosperm opacity or
white belly
• Opaqueness has an
overall chalky texture
caused by interruption
of final filling of the
grain.
• Loosely packed
starch cells
Grain length
Defectives:
Damaged grains, max % 0 0.25 0.50 2.00
Discolored grains, max % 0.50 2.00 4.00 8.00
Chalky and immature grains, 2.00 5.00 10.00 15.00
max %
Red grains, max % 0 0.25 0.50 2.00
Red streaked grains, max % 1.00 3.00 5.00 10.00
Foreign matter (max 5) 0 0.10 0.20 0.50
Paddy (max no./kg) 1 8 10 15
Moisture content (max %) 14.00 14.00 14.00 14.00
Chemical characteristics of milled
rice
Low-amylose content?
Rice grains cook moist and are sticky
Amylose content
Classified as :
• Waxy (1-2%)
• Non waxy (>2%)
• Very low (2-9%)
• Low (10-20%)
• Intermediate (20-25%)
• High (25-30%)
High amylose
• High volume expansion, dry
and flaky during cooking,
hard upon cooling
Amylose Content
25-30% amylose
content is classified as
High HIGH
If then
Classificat Length of gel
Gel Cooked rice tends to be less sticky. ion (mm)
consistency Harder gel consistency is associated
Hard 27-35
is hard, with harder cooked rices and this
feature is particularly evident in high-
amylose rice. Medium 36-40
Hard
Gel Cooked rice has a higher degree of Medium 41-60
consistency tenderness. This is a preferred
is soft, characteristic Soft 61-100
Maintaining and improving grain
quality
• Variety
• Crop management
• Post production
Variety Selection
• Water control
• Nutrient balance
• Weeds
• Even plant
establishment
• Correct plant
population
• Harvested on time
Harvest management
• Threshing
• Drying
• Storage
• Milling
• Market
The fun now begins