Rice quality: A guide to rice properties and analysis

K R Bhattacharya 
Woodhead Publishing  June 2011  

Hardback  608 pp  ISBN 9781845694852      £160.00
  • 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 are also considered
  • an essential reference for researchers and food industry professionals alike

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.

After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.

Rice quality: a guide to rice properties and analysis is an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.


An introduction to rice: its qualities and mysteries - Rice in history - More rice paradoxes - Rice data and the tales they tell - Rice quality - References

Physical properties of rice - Introduction - Grain appearance - Density and friction - Effect of moisture content - Miscellaneous properties - Chalky grains - References

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 - References

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 - References

Ageing of rice - Introduction - 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? - References

Cooking quality of rice - Introduction - 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 - References

Eating quality of rice - Introduction - 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 - References

Effect of parboiling on rice quality - Introduction: parboiled rice - 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 - References

Product-making quality of rice - Introduction - Table rice - Rice flour and products thereof - Rice breakfast cereals and snacks made from whole-grain rice - Other rice products - References

Speciality rices - Introduction - Aromatic rices - Basmati - Jasmine - Other speciality rices - References

Nutritional quality of rice - Introduction: why do we have to eat? - 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 - References

Rice breeding for desirable quality - Introduction - 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 - Conclusions - References

Analysis of rice quality - Introduction - 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 - References

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 - References

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