COMPARATIVE STUDIES BETWEEN MILLED AND BROWN RICE FOR COOKING AND EATING QUALITY CHARACTERISTICS

Differences of amylose content (AC), gel consistency (GC), gelatinization temperature (GT), volume expansion (VE) and elongation ratio of length (ER) between milled rice and brown rice in eight indica varieties were investigated. Results show that ① the AC and GT for milled rice can be replaced by those for brown rice in screening and evaluating program with some modification of measuring methods, ② no final conclusion has yet been reached on the matter of brown rice replacing milled one, but supplementary information can be gotten from AC in analysis of brown rice in GC evaluation, ③ the differences between milled and brown rice in VE and ER of brown rice could play a certain role, and ④ differences among eight cultivars in five traits are significant and the appropriate parents can be selected in genetic breeding and molecular marker.