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What are some factors for determining the quality of rice?

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Production Quality
Sep 16, 2021
Edited By
Jinwoo Cheon
Sep 16, 2021
Edited By
Jinwoo Cheon
The quality of rice in India is mostly determined by variety, Basmati or Non-Basmati. Other factors that affect the quality include crop production and post-harvest management. Also, the length, stickiness of rice, and aroma are determining factors.
  • The quality of rice is influenced by a combination of variety, crop production, and post-harvest management;
  • Length: Long grain (6+ mm), medium-grain (5.2 to 6 mm), and short-grain (up to 5.2 mm);
  • The stickiness of rice: Stickiness of rice determines the quality of rice as it will react during cooking; and
  • The aroma of rice: The aroma of rice is mainly caused by the presence of the chemical compound 2-acetyl-1-pyrroline. But many oils, phenolics, and organic compounds are likely involved.

Majorly Indian rice quality is judged by variety - Basmati or Non-Basmati:

1. Basmati rice (most popular cultivars - 1121, Pusa, Sella, Sharbati)

Length between 6.8 mm to 8.3 mm, moisture content of maximum 13%, broken level of maximum 2%, and sortex - 100% maximum.

2. Non-Basmati rice (Long grain parboiled and white, short-grained parboiled and white, brown, black)

Length between 3.8 mm to 6.4 mm, moisture content of maximum 14%, broken level of maximum 100% (depends on client requirement of quality), foreign matter - o.5% maximum and yellow kernel - 1% maximum.

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