QUALITY PARAMETERS FOR MALAYSIAN RICE VARIETIES

AJIMILAH NYAK HUSAIN

SUMMARY

As a staple diet, the quality of rice is an important factor which demands great attention. Any rice variety released should be of high quality with respect to physical properties, milling, cooking and eating qualities. Physical and chemical characteristics such as grain size, appearance, shape, weight, hardness, starch properties, protein, aroma and degree of elongation are some of the criteria which determine the quality of rice. Preference is for long, slender and translucent grains with high head rice recovery, intermediate to high amylose content, intermediate gelatinization temperature and soft gel consistency. Post-harvest processes such as drying, storage and milling affect rice quality to some extent. The mechanism of aging is not fully understood but it has some desirable effect on the milling, cooking and eating qualities of the local rice varieties.

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