Abstract
The article presents the results of evaluation of rice varieties grown in the conditions of Krasnodar region by technological and biochemical quality traits in connection with the degree of grain polishing. The experiments were carried out in the laboratory of grain quality of Federal Scientific Rice Centre, Krasnodar. Grain of four rice varieties of Russian breeding (Rapan, Flagman, Polevik and Olimp) was subjected to five different degrees of polishing (0 %, 10 %, 12 % and 14 %). The degree of polishing significantly (P≤0.05) influenced the total yield of polished rice, head rice content, and the content of protein and amylose. An increase in the degree of polishing led to a further decrease in the protein content, total yield of polished rice and head rice content in it. However, an increase in the amylose content was found for simulated samples. With an increase in the degree of polishing to 14%, the amylose content increased in varieties Rapan, Flagman, Polevik and Olimp, respectively, by 1.3 %, 1.4 %, 1.5 % and 1.2 %, the protein content decreased by 1.5 %, 1.7 %, 1.6 %, 1.7 %.
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