Rice Quality

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Acknowledgements

Dedication

Chapter 1: An introduction to rice: its qualities and mysteries

Abstract:

1.1 Rice in history

1.2 More rice paradoxes

1.3 Rice data and the tales they tell

1.4 Rice quality

Chapter 2: Physical properties of rice

Abstract:

2.1 Introduction

2.2 Grain appearance

2.3 Density and friction

2.4 Effect of moisture content

2.5 Miscellaneous properties

2.6 Chalky grains

Chapter 3: Milling quality of rice

Abstract:

3.1 Milling of rice

3.2 Grain cracking or fissuring at or around harvest

3.3 Drying of rice

3.4 Why the rice grain fissures

3.5 Miscellaneous factors that affect milling quality of rice

3.6 Fundamental cause of rice breakage: interrelationship and synergy between different factors

Chapter 4: Degree of milling (DM) of rice and its effect

Abstract:

4.1 Milling paddy grain and how much to mill

4.2 Effect of degree of milling (DM) on rice quality

Chapter 5: Ageing of rice

Abstract:

5.1 Introduction

5.2 Consumers’ perception of changes in rice behaviour during storage

5.3 Changes in physicochemical properties of rice during ageing as measured in the laboratory

5.4 Theories of rice ageing: relation to individual constituents

5.5 Some final rice paradoxes

5.6 Can the ageing process be hastened or retarded?

Chapter 6: Cooking quality of rice

Abstract:

6.1 Introduction

6.2 Absorption of water by rice during cooking at or near the boiling temperature

6.3 Hydration at lower temperatures

6.4 Loss of solids during cooking

6.5 Effect of presoaking in ambient water on cooking

6.6 Other changes/events occurring during cooking

6.7 Laboratory cooking of rice for various tests

Chapter 7: Eating quality of rice

Abstract:

7.1 Introduction

7.2 The initiation: the water-uptake paradigm

7.3 The period of data accumulation: the amylose paradigm

7.4 Exploration at the molecular level: the amylopectin paradigm

7.5 Rheology of rice-flour paste

7.6 Other factors that effect the eating quality of rice

7.7 Testing for rice quality

Chapter 8: Effect of parboiling on rice quality

Abstract:

8.1 Introduction: parboiled rice

8.2 Changes brought about in the rice grain and its constituents during the parboiling process

8.3 Properties of parboiled rice

8.4 Effect of rice variety on properties of parboiled rice

8.5 Products from parboiled rice

Chapter 9: Product-making quality of rice

Abstract:

9.1 Introduction

9.2 Table rice

9.3 Rice flour and products thereof

9.4 Rice breakfast cereals and snacks made from wholegrain rice

9.5 Other rice products

Chapter 10: Speciality rices

Abstract:

10.1 Introduction

10.2 Aromatic rices

10.3 Basmati

10.4 Jasmine

10.5 Other speciality rices

Chapter 11: Nutritional quality of rice

Abstract:

11.1 Introduction: why do we have to eat?

11.2 Nutritive value of rice is not a small matter

11.3 The perspective of nutrition of the poor rice-eater

11.4 Wholegrains versus refined grains: two views

11.5 No, wholegrains confer untold benefits

11.6 The perspective of the nutritive value of individual rice constituents

11.7 Biotechnological approach to upgrade the nutritive value of rice

Chapter 12: Rice breeding for desirable quality

Abstract:

12.1 Introduction

12.2 Plant characteristics for optimum harvest

12.3 Physical and morphological properties of the paddy grain that affect the quality of the final product

12.4 Susceptibility of the rice grain to cracking

12.5 End-use quality

12.6 Conclusions

Chapter 13: Analysis of rice quality

Appendix: some selected rice quality test procedures

Index