Variation and correlation of four cooking and eating quality indices of rice

Abstract

Estimates of variation in cooking and eating quality indices, amylose content (AC), gel consistency (GC), starch final gelatinization temperature (GT), and grain elongation (GE) of 245 rice varieties from 27 countries revealed a wide variation in these characteristics. The analyses of simple correlation showed that the extent and magnitude of the correlations between possible pairs of AC, GC, GT, and GE varied greatly. The following combinations of indices were not represented: waxy (0-2% AC) and medium or hard GC, very low AC and hard GC, high GT and intermediate or high AC, high GT and medium or hard GC. These combinations were rare: hard GC with low AC, intermediate GT and waxy or very low AC. Differential grain elongation ability could exist with any level of the other three grain quality indices, but was highest among rices with intermediate AC, intermediate GT, and soft GC. The results showed the existence of the consumer preference variation in rice cooking and eating quality characteristics.