Comparison of Grain Quality between Chinese Parboiled and Domestic Rice

This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were in domestic brand rice (Ilpumbyeo), in Jingguan (Chinese brand rice) and in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was because the cracked and broken rice occupied about . The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.