Course Overview

The quality of rice is determined by the physical, physicochemical and the functional properties. These properties include the variety, kernel size and size homogeneity, aroma, panicles properties, shape type, head rice yield (HRY), chalkiness and cooking properties (gelatinization, retrogradation, stickiness etc.). Several of these properties require manual evaluations, which can affect the objectivity and will differ between different evaluators worldwide.

Participants learn these outcomes after completing this module:

Overview of analytical laboratory.

• Physical analysis of paddy quality & rice grain quality
• Chemical analysis
• Rheology/Thermal analysis
• Rice quality – An overview