9 Rice End-Use Quality Analysis
Document Type
Book Section
Publication Date
11-8-2018
Publication Title
Rice
First page number:
273
Last page number:
337
Abstract
The term rice quality means different things to different people. To some it refers to the quantity of whole kernels remaining after milling (aka polishing), to others it is the visual appeal of the rice after milling, and then some use it to mean the eating quality or palatability of rice compared to local preferences. The term end-use quality is used in this chapter to encompass all of those definitions for rice quality plus the addition of others. Specifically, rice end-use quality is defined here to include its cooking, processing, physicochemical and functional properties, as well as its sensory, nutritional, and bioactive characteristics. This chapter focuses on the analytical methods and instruments available to measure the first three of these properties of rice, that is cooking, processing, physicochemical, and functional properties.
Keywords
Amylograph; Amylose; Cultivar; End-use quality; Milling; Processing quality
Disciplines
Food and Beverage Management | Food Chemistry | Food Processing
Language
English
Repository Citation
Bergman, C. J.
(2018).
9 Rice End-Use Quality Analysis.
Rice
273-337.
http://dx.doi.org/10.1016/b978-0-12-811508-4.00009-5