How to define rice quality?
Farmers usually hope for a good yield when the crop is in the ground. Good yield does not promise a good sale on the market. The yield should be milled properly to get good-quality rice grains. The quality of your rice boosts sales in the market. The intrinsic properties of the rice grain such as colour, purity, shape, size, softness, and aroma are the vital factors that affect the buying decision of the consumers, whereas the extrinsic properties such as packaging, labelling, and branding affect the market value of your brand.
The basic traits of grain Quality:
The length and Width:
Rice buyers, Millers, and Consumers judge the quality of rice on its uniformity. One of the significant characteristics of rice is the length and width. The length and width decide the quality of rice. According to length, there are 3 basic classes, short, medium, and long. The pleasing appearance of the uniform length and width of the one-sample must look the same.
The weight of the grain gives clear information about the thickness and size of the grain. The Grain weight gives data about the size and thickness of the grain. It is more important to have the same weight grains because different density grains will be milled differently retain the moisture differently and get cooked differently. The uniformed weight of grain means great quality grain.
Head Rice Yield:
High head rice yield is one of the main factors for estimating processed rice quality. After harvesting, drying is perhaps the great factor that influences the level of broken rice kernels. Head rice is the flawless or “whole” kernels and incorporates processed bits having equivalent to or more than three-fourths length. The main quality factor for millers is the Head rice yield since the head rice yield is largely connected to the price.
A blend of varietal and actual physical qualities plus the level of milling determine the whiteness of the rice. The whiteness goes from white to yellow. Yellowness happens as a result of ageing or higher protein content. The higher protein content changes the cooking properties of rice, especially expanding the penchant for the rice. Whiteness is measured by a colourimeter or as a list number from a whiteness meter. Brown rice gives a perusing of roughly 20 on the whiteness meter, though very much processed rice is near 40.
Translucence means Clarity that connects to the level of crystallinity of the starch content in rice. An element of the design and packaging of the amylopectin particles, and the capacity of the light to be refracted without obstructing protein bodies as high protein content in rice takes away the quality of the rice.
The unwanted misty area in the rice grain is chalkiness. These Pale regions happen because of distorted starch granules with air spaces between them. These Powdery regions cook uniquely in contrast to clear regions However chalkiness vanishes after cooking, it is a downsize the quality.
Cracking may likewise result from rain on dry grain or the Harsh handling of grain during harvest activities and drying. Customers require entire grain, consequently, broken grain can decrease the quality of the rice.
It is important to evaluate the quality of the rice with the essential fundamental characteristics.