Title

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

UNLV article access

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