ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Grain properties and its relationship to standard and grading: special case on rice grain quality.

Damardjati, D. S.;

BIOTROP Special Publication Year: 1997 Issue: No. 59 Pages: 61-79 Ref: 21 ref.

1997

บทคัดย่อ

Rice grain quality is determined by physical, chemical and physicochemical properties. Grain quality has several meanings and perceived differently depending on several reasons, such as the end use of the grain; field of interest, specialization and ethnic background of consumers. In marketing, appearance is of foremost importance as a quality characteristic; producers and millers emphasize on milling characteristics; food manufacturers insist on physicochemical properties, dietitians require nutritional quality; and consumers demand a widely divergent array of cooking and eating quality. Grain quality in rice may be categorized into two broad areas: (1) milling and market qualities; (2) cooking and eating qualities. The market price of rice varieties is determined by its appearance, such as grain size and shape, degree of milling and grain translucency. Some physicochemical factors contribute to degree of milling, grain hardness, high amylose content and low amylose content. Grain quality is gr

eatly influenced by consumer preference with very specific judgment. Generally, improved grain quality can increase rural incomes and the welfare of urban consumers. Improved varieties through plant breeding and improved postharvest handling are required in improving grain quality. Pricing policy reforms and improved grades and standards coupled with an improved information transmission system are also necessary to ensure equity as well as efficiency in rice grain marketing systems.