Rice Quality

Rice Quality

A Guide to Rice Properties and Analysis

1st Edition - June 27, 2011

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  • Author: Kshirod Bhattacharya
  • Hardcover ISBN: 9781845694852
  • eBook ISBN: 9780857092793

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Description

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

Key Features

  • 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

Readership

Professionals in the rice industry and researchers and post-graduate students interested in rice.

Table of Contents

  • Author contact details

    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

Product details

  • No. of pages: 608
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: June 27, 2011
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9781845694852
  • eBook ISBN: 9780857092793

About the Author

Kshirod Bhattacharya

Dr Kshirod R. Bhattacharya worked in the Central Food Technological Research Institute, Mysore, India. Currently he is Advisor to Tilda Riceland Pvt. Ltd, India, in particular advising the company’s Rice Research and Development Centre. He is renowned for his research and work to understand the rice grain and improve its quality.

Affiliations and Expertise

Rice Research and Development Centre, Tilda Riceland Private Limited, India

Ratings and Reviews

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  • Sutapa S. Wed May 02 2018

    Rice Quality 1st Edition A Guide to Rice Properties and Analysis

    One of the most elaborately written books on Rice quality. The writing will make the reader feel about Rice and its Quality. The attachment of the author and his devotion to rice quality is well conveyed. Moreover, the analytical ability of the author for the various works done by researchers and ability to connect each of them is also very admirable. The book is a real asset for the rice quality researchers.