Evaluation of the eating quality of rice with special reference to Ghana. 2. Compositional and physicochemical tests indicative of eating quality
1978
Priestley, R.J., Council for Scientific and Industrial Research, National Food Research Institute, Food Technology Division, P.O. BOx 359, Pretoria, South Africa.
In the previous part of this review, the need for a reliable index of the eating quality of milled rice was discussed. In this paper, compositional and physicochemical criteria are examined for their potential usefulness as quality indicators. Kernel shape is shown to be unreliable as the sole quality criterion. Itappears that the only reliable test available is based on measurement of amylose content, and it is proposed that such a test, in combination with a determination ofkemel shape, would provide asatisfactory indication of the eating quality of milled rice.
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