Head Rice Yield Research Articles

Energy Use Efficiency of Different Drying Methods for Two Rough Rice Cultivars

In the present study two local cultivars of paddy (long and medium grain size) were dried in thin layer by three different methods included indirect active solar dryer, mixed-mode active solar dryer and continuous dryer, at three temperature levels of 35, 45, and 55℃. Also, paddy was dried by sundry method as the traditional and common used method (control treatment). Energy consumption for different parts of aforementioned dryers was practically determined. Total drying energy per kilogram of dry mass of head rice yield (specific energy consumption) was calculated. Results indicated that medium size grains result more head rice yield than longer ones. No significant difference was observed for head rice yield form indirect and mixed-mode solar drying. Drying temperature significantly influenced on head rice yield and the specific energy consumption, so that the lowest ratio was obtained at 35℃. Considering low specific energy consumption and drying time duration, continuous dryer acted more efficient than others.

Variation of Yield and Quality in Early Maturing Rice Cultivars by Transplanting Date in Chungnam Plain Area in Korea

Studies were initiated for two consecutive years to examine the effects of transplanting date on the yield and quality of early maturing rice cultivars and to select rice cultivars capable of adapting to early transplanting in the middle plain area. The experiment was laid out in a split-plot design with 3 replications. The main plots consisted of two transplanting dates viz. early (25th of April) and ordinary (25th of May), with sub-plots containing eight cultivars. For early transplanting the mean temperature at the grain filling stage was lower than for ordinary transplanting, while the rice grain quality traits and palatability values were improved. Early transplanting results in 11 days earlier heading, higher head rice yield and lower milled rice yield than ordinary transplanting. Significant differences among the eight cultivars tested in this study were observed for most traits. Among cultivars, ‘Joami’ demonstrated the highest palatability. ‘Joami’ also performed better in head rice ratio and head rice yield than ‘Unkwang’, which is widely cultivated in the middle plain area. Palatability value (PV) showed significant positive correlations with head rice ratio (HR) and amylose content (AC), and negative correlations with chalky rice ratio (CR) and protein content (PC). Mean temperature (MT) was positively correlated with CR and PC, and negatively correlated with HR and AC. The highest positive and negative correlations among the rice quality traits were observed between HR and AC (r = 0.734), and HR and CR (r = -0.944), respectively. Based on the research findings, ‘Joami’ is suitable for early transplanting for cultivation in the Chungnam plain area.

Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice

The effects of initial soaking temperatures (IST) (30–90C) and steaming times (STM) (5–20 min) during artisanal parboiling on the quality of parboiled rice were studied. Total milling yield and head rice yields increased as IST increased. Water absorption of the rice kernels during parboiling increased as IST increased and correlated positively with head rice yield. Chalkiness decreased with increasing IST and this decrease was enhanced by increasing STM. Cooked parboiled rice had harder texture. While ISTs between 30 and 50C did not alter much the paste viscosities of parboiled samples, IST above 50C caused significant decreases in paste viscosities. Increasing STM caused steady decreases in paste viscosities at all ISTs. Soaking and steaming regimes affected the physicochemical properties of the parboiled rice and must be considered carefully in order to produce good quality artisanal parboiled rice that meets consumer needs and also to alter the functional properties of rice in food formulations. Practical Applications Locally produced rice in most sub-Saharan African countries have low milling recoveries, undesirable appearance because of high incidence of chalkiness and poor cooking characteristics. Artisanal parboiling is employed in many countries to enhance the quality, particularly milling recoveries, of locally produced rice. This is not always effective as the impact of key operational steps such as soaking and steaming has not been fully characterized to ensure product consistency. This study provides information on how soaking and steaming regimes can be selected to ensure the production of good quality parboiled rice to meet consumer needs.

Optimization of hydrothermal treatment for little millet grains (Panicum miliare)

Hydrothermal treatment is one of the processes used to improve the milling quality of rice. Little millet is one the minor millet which is used as rice in India. The usage of little millet has been reduced because of problem in milling and higher breakage. In the present study an attempt was done to improve the milling yield and to reduce the breakage by applying hydrothermal treatment and conditions used were different soaking and steaming conditions. Whole little millet grain was soaked at different soaking temperatures of 60, 70 and 80 °C. The soaking time was 3 and 4 h followed by steaming at temperatures 100 and 110 °C for 15, 20 and 25 min. After drying, milling was done. The conditions were standardized by analyzing milling quality, cooking quality, colour values and consumer acceptability. Head rice yield was increased and breakage was decreased with increase in the soaking time, soaking temperature, steaming time and steaming temperature. Colour become darker, cooking time increased as time and temperature of soaking and steaming increased. When all other parameters considered the treatment with initial soaking temperature of 700 °C for 3 h and steaming at 1100 °C for 20 min was found to be optimum with 92.08 % head rice yield, 0.98 % broken, 17.66 min of cooking time, with 4.90 % leached solids and 3.30 g/g of water uptake. The treatment improved milling efficiency by increasing milling yield and reduced breakage.

Jasmine 85 from Seven Rice Seed Production Sources in Ghana Are Genetically Different

Jasmine 85 is the most popular and widely cultivated rice variety in Ghana. Samples of Jasmine 85 were collected from seven seed sources with a reference sample obtained from Africa Rice Center, Senegal. Morphological evaluation involved qualitative and quantitative data. Jasmine 85 from all sources were similar in terms of aroma, anthocyanin coloration, leaf pubescence, and ligule shape. The sources showed significant differences to pericarp colour, days to 50% heading, plant height, seed length and seed width. Physico-chemical analyses showed grain size and shape, grain chalkiness; cooking time, head rice yield, gelatinisation temperature, amylose content and viscosity properties differed significantly among the sources whilst grain hardness was not significantly different. Molecular characterisation using 15 SSR markers showed that although closely related, the sources differed significantly. None of the sources in Ghana was genetically identical to the reference sample. Seeds from different sources should not be mixed for sale or production, and these varieties should be treated separately in future evaluations.

Designing climate-resilient rice with ideal grain quality suited for high-temperature stress.

To ensure rice food security, the target outputs of future rice breeding programmes should focus on developing climate-resilient rice varieties with emphasis on increased head rice yield coupled with superior grain quality. This challenge is made greater by a world that is increasingly becoming warmer. Such environmental changes dramatically impact head rice and milling yield as well as increasing chalkiness because of impairment in starch accumulation and other storage biosynthetic pathways in the grain. This review highlights the knowledge gained through gene discovery via quantitative trait locus (QTL) cloning and structural-functional genomic strategies to reduce chalk, increase head rice yield, and develop stable lines with optimum grain quality in challenging environments. The newly discovered genes and the knowledge gained on the influence of specific alleles related to stability of grain quality attributes provide a robust platform for marker-assisted selection in breeding to design heat-tolerant rice varieties with superior grain quality. Using the chalkiness trait in rice as a case study, we demonstrate here that the emerging field of systems genetics can help fast-track the identification of novel alleles and gene targets that can be pyramided for the development of environmentally robust rice varieties that possess improved grain quality.

Effects of Cultivars, Transplanting Patterns, Environment, and Their Interactions on Grain Quality of Japonica Rice

With the increasing scarcity of rural labor, the rice transplanting pattern is encountering a shift from artificial transplanting (AT) to mechanical transplanting (MT) in numerous rice‐growing districts of China. The shift of transplanting patterns combined with altered growing environment during the grain‐filling stage in different years presumably affects rice quality. Nevertheless, related information is currently limited. This study investigated the effects of cultivars, transplanting patterns, environment, and their interactions on appearance, milling, eating, and nutritional qualities of four japonica rice varieties. The significant interactive effects of cultivars, environment, and transplanting patterns on almost all rice quality parameters (except Thr, Met, and Ile) were observed. Cultivars and environment were the main factors influencing rice appearance and milling and eating qualities. Cultivar was the primary factor affecting rice nutritional quality. Among all treatments, environment showed the strongest effect on percentage of chalky kernel, milled rice yield, peak viscosity, breakdown, setback, consistence, amylose, Glu, Tyr, and Met contents. However, Leu and Phe contents were unaffected by environment but only by cultivars and transplanting patterns. In addition to amylose and protein, Glu and Met contents were also involved in determining rice eating quality. Amino acid contents (except Cys, Tyr, and Met) were significantly negatively correlated with head rice yield, showing the function of amino acids in controlling rice milling quality. Percentage of chalky kernel as well as protein and almost all amino acid contents were significantly negatively correlated with the difference of maximum and minimum temperature (DMMT) and positively correlated with relative humidity (RH), whereas head rice yield did it reversely. Amylose content and setback were significantly negatively related to daily maximum temperature (DMAT), daily minimum temperature (DMIT), daily average temperature (DAT), and effective temperature accumulation (ETA). However, peak viscosity, breakdown, and consistence had contrary performances. According to these results, we can infer that DMMT and RH are important environmental factors affecting rice appearance, milling qualities, and nutritional qualities and that DMAT, DMIT, DAT, and ETA are key environmental factors influencing rice eating quality.

Effect of planting density and number of seedlings per hill on certain yield and quality traits in rice

The present study was initiated for two consecutive years to find out the effect of planting density and number of seedlings per hill on certain yield and quality traits in rice. The experiment was laid out in split-split plot design with three replications as number of seedlings per hill as main plot, planting density as sub-plot and variety as sub-sub plot. It was concluded that the increase in planting density from 33 plants/m2 to 67 plants/m2 increased the milling recovery and head rice recovery in all cases. Further, milling recovery and head rice recovery significantly increased with increase in number of seedlings planted per hill from 1 to 3, suggesting that with higher number of main tillers contribute to higher milling and head rice recovery.The economic benefit for all the varieties was highest at S2D1 (2 seedlings / hill and 33 hill / m2) in all the cases, which was mainly due to optimum head rice yield and lower seed cost at this treatment. Further, maximum ear bearing tillers (EBT), fertile spikelets per panicle and grain yield was observed with one seedling / hill.

한국과 일본의 지역간 생태형별 주요 벼 품종의 수량과 품질

Field experiments were conducted to identify the effect of high temperature in rice yield and grain quality by comparing the three different maturity groups cultivated in Iksan (Korea), Tsukuba, and Hainuzuka (Japan). Two varieties were selected for each maturity group of early, mid, and mid-late maturing from Korea, and those six varieties were cultivated under the standard methods of the three experiment stations. The average grain yields of the early maturing, mid-maturing, and mid-late maturing groups in Iksan were 495 kg/10a, 510 kg/10a, and 540 kg/10a, respectively. In Hainuzuka, The average grain yields of the early maturing, mid-maturing, and mid-late maturing groups in Iksan were 485 kg/10a, 477 kg/10a, and 510 kg/10a, respectively. In contrast, head rice yield of early maturing group in Hainuzuka (423 kg/10a) was higher than mid-late maturing group (400 kg/10a) in Hainuzuka, and also than that of the early maruing group in Iksan (366 kg/10a). According to the above results, grain yield would be decreased by 2 6% as temperature increases to the current level in Hainuzuka. However, head rice yield can be increased or decreased according to the maturity and variety. These results will be helpful for rice breeders to consider the using early maturing germplasm, and for agronomist to select adaptable early maturing rice varieties to mitigate the adverse effect of climate warming.

Factors affecting head rice yield and chalkiness in indica rice

Effects of nitrogen application, genotype, seasons, grain shapes and amylose content (AC) on head rice yield (HRY) and chalkiness were determined in 2012 dry (DS) and wet seasons (WS) in IRRI using 351 indica advanced breeding lines/cultivars from several breeding programs and three N rates (0, 90, and 180kgha−1 and 0, 45, and 90kgha−1 for DS and WS, respectively). HRY was improved with increasing N rates in WS while no significant differences were observed in DS. The average HRY was 10% higher in DS than in WS. Degree of endosperm chalkiness (DEC) and percentage of grains with chalkiness (PGWC) were decreased with increasing N rates in both seasons. AC was only slightly affected by season and N treatment. DEC, PGWC, grain length (GL) and the ratio of grain length to width (LWR) were negatively correlated with HRY in both seasons. 78 and 23 lines had high HRY and low DEC under 180 (DS) and 90 N (WS) rates, respectively. 74 and 21 of these high quality lines had PGWC less than 30%, indicating that visual selection on PGWC could be a quick and simple method for screening for HRY. The low AC subset had lowest DEC but highest HRY in both seasons. Furthermore, the proportions of lines with high HRY and low DEC in different shape classes were significantly different, suggesting that it is possible to select for low chalkiness and high HRY by selecting for PGWC and grain shape.

Milling Properties of Commingled Rice-Cultivar Lots

<abstract><title><italic>Abstract.</italic></title> Commingling of rice lots, often of different cultivars, commonly occurs during harvest, storage, and drying operations. Because differences have been observed in the milling properties of rice cultivars, particularly between hybrid and pureline cultivars, there is a need to study the effect of commingling on the milling properties of rice lots, including degree of milling, milling yields, color, and chalkiness. Two long-grain hybrid (H) cultivars (CL XL745 and CL XL729) and two long-grain pureline (P) cultivars (CL 151 and Wells) were used to prepare H/P, H/H, and P/P commingles in various proportions. Milled rice yield (MRY), head rice yield (HRY), surface lipid content (SLC), and head rice color and chalkiness were measured for individual-lot samples as well as for the above-mentioned commingled samples. Kernel dimensions, total lipid content (TLC), chalkiness, and bulk density of brown rice samples of the individual-cultivar lots were also measured. The MRYs, HRYs, and head rice chalkiness of commingled samples trended according to the weighted average of the individual-lot MRYs, HRYs, and head rice chalkiness, respectively. No significant differences were observed in head rice whiteness and yellowness of the commingled samples milled to the same degree of milling (0.4% SLC). In addition, evidence suggested that commingling of cultivar lots with poor HRYs can deleteriously affect HRYs of commingled samples to some extent, and speculative evidence suggested that the individual-lot brown rice TLC, length, width, and bulk density affect the milling dynamics of commingled samples. These findings are intended to help decide if individual-cultivar lots should be commingled, given the brown rice and milling properties of these cultivar lots.

Rapid Drying of Parboiled Paddy Using Hot Air Impinging Stream Dryer

A method for rapid drying of parboiled paddy via the use of an impinging stream dryer was proposed and assessed. The effects of the drying air temperature, number of drying cycles, as well as time of tempering between each drying cycle on the moisture reduction, head rice yield, and whiteness index of the dried parboiled paddy were studied. The drying experiments were carried out at drying air temperatures of 130, 150, and 170°C; inlet air velocity of 20 m/s; impinging distance of 5 cm; and paddy feed rate of 40 kgdry_paddy/h. Parboiled paddy was dried for up to seven cycles. Between each drying cycle the parboiled paddy was tempered for a period of either 0 (no tempering), 15, 30, 60, or 120 min. After impinging stream drying, paddy was ventilated by ambient air flow until its moisture content reached 16% (db). Moisture reduction of the paddy was noted to depend on both the impinging stream drying temperature and tempering time. Drying at a high temperature along with tempering for a suitable period of time could maintain the head rice yield of the paddy at a level similar to that of the reference parboiled paddy. To avoid discoloration and low head rice yield, parboiled paddy should not be dried at a temperature higher than 150°C and should be tempered for at least 30 min.

Overall Energy Requisite and Quality Feature of Industrial Paddy Drying

Energy consumption and rice quality are the main concerns of millers and must be assessed to ascertain suitable industrial drying strategy. In this article, industrial paddy drying methods as usually practiced in the BERNAS paddy drying complexes of Malaysia have been evaluated. The analysis showed that the specific electrical and thermal energy consumption varied between 16.19 kWh to 22.07 kWh and 787.22 MJ to 1015.32 MJ, respectively, in single-stage paddy drying (SSPD) using an inclined bed dryer (IBD) to dry each tonne of freshly harvested paddy with average moisture content of 23.35 ± 0.86% wb. On the other hand, the energy consumptions for two-stage paddy drying (TSPD) with a fluidized bed dryer (FBD) followed by IBD were 21.37 kWh/t to 30.69 kWh/t and 666.81 MJ/t to 1083.42 MJ/t, respectively. SSPD at 35–39°C and TSPD using FBD at 120°C as the first stage, followed by IBD as the second stage at lower temperature of 35–39°C yielded 2–3.6% higher head rice yield than paddy-dried by a single stage with IBD using comparatively higher temperature of 40–44°C. Therefore, IBD is recommended to be operated using a temperature of 35–39°C both in single-stage drying and second-stage drying of paddy after fluidized bed drying to obtain quality rice.

End-use quality characteristics of hermetically stored paddy

Four paddy varieties (Bg 352, Bg 300, Bg 358 and Bg 360) were stored in hermetic IRRI bags and common woven polyethylene bags (polybags) at room temperature either uninfested or infested with rice weevils (Sitophilus oryzae (L.)). After 9 months of storage, samples were tested for insect mortality, gas contents, moisture content (m.c.), thousand grain mass (TGM), porosity, hardness, whiteness, total milled rice yield (TMR), head rice yield (HRY), gelatinization temperature, amylose (AC), crude protein (CP), crude fat, free fatty acid (FFA), thiamine and niacin contents and sensory characteristics. These properties after storage were compared with their initial condition. The oxygen content dropped from 21% to 7% and 13.8% for infested and uninfested IRRI bag samples, respectively. The results showed that m.c., of the IRRI bag samples increased significantly (P < 0.05) by 5% when compared to the initial sample but it increased by 15% in polybag stored samples. After 9 months, dry matter loss (DM) was 65% higher in polybag than IRRI bag samples. Highest DM loss was observed in Bg 300 and the lowest DM loss was observed in Bg 358 and Bg 360. Paddy samples stored in IRRI bags showed reduced whiteness compared to polybag stored samples. Storage in IRRI bags significantly increased (P < 0.05) TMR, HRY, AC and sensory values compared to polybag samples. However, paddy samples stored in polybags significantly increased (P < 0.05) their CP and FFA contents while decreasing sensory values, thiamine and niacin contents. The FFA value of polybag samples was 2.5 times higher than IRRI bag samples. Hermetic storage of dry paddy improved overall paddy quality but different end-use quality parameters were observed in the two paddy grain types of short round (Bg 352 and Bg 300) or intermediate bold (Bg 358 and Bg 360).

The Diffusion of Moisture in Paddy During Hydration and Dehydration Processes

Hydration and dehydration behavior and the effective diffusivity of paddy during the process of parboiling were studied. Hydration of three different paddy samples (Sherpa low and high head rice yield and Reiziq) were performed below (60°C) and above (90°C) the gelatinization temperature. The hydration period ranged from 5 to 300 minutes at 60°C and 5 to 90 minutes at 90°C. All of the paddy samples showed different hydration behavior below and above the gelatinization temperature, discerned with two different stages at 60°C and three stages at 90°C. Dehydration was carried out at 40°C just after hydration (without tempering the kernel), which mostly took place at the falling rate period. The hydration and dehydration pattern was not different between the high HRY and low HRY paddy, indicating a limited contribution of microfissures to the diffusion rate in the paddy. Five commonly used semi-empirical models were used to predict the hydration and dehydration behavior of paddy and, among them, the Page model was found to be the most suitable. The effective diffusivity during hydration was dependent on the temperature of hydration, which was 1.83 × 10−11 to 2.11 × 10−11 m2/s at 60°C and 6.68 × 10−11 to 7.94 × 10−11 m2/s at 90°C. The effective diffusivity during dehydration depended on the soaking temperature and period of soaking; it was lower for high-temperature-hydrated samples than low-temperature-hydrated samples. The study concluded that the mass water diffusivity was not affected by the microfissures within the paddy kernel, and the hydration pattern was strongly dependent on whether the temperature was above or below the gelatinization temperature.

Prediction Model for Eating Property of Indica Rice

AbstractOne hundred and five indica rice samples were analyzed by determining head rice yield, chalkiness, protein content, gel consistency and amylose content. Taste scores of rice were obtained by sensory evaluation. Support vector machine (SVM) and K‐nearest neighbors (KNN) models were established with physicochemical properties as attributes. In each linear correlation, amylose content had highest coefficient with taste score, but in the mutual influence, gel consistency showed highest correlation. In SVM model, the accuracy of the training set and testing set were 99.0% and 93.3%, respectively; in KNN model, they were 74.3% and 73.3%, respectively. These results showed that the nonlinear relationship between eating property and physicochemical properties of indica rice was found. It was concluded that SVM, which extracts nonlinear features, can be used to effectively predict the taste class of unknown.Practical ApplicationsSupport vector machine (SVM) is an effective prediction model used to represent the eating property of indica rice. The model showed that the nonlinear relationship between eating property and physicochemical properties of indica rice. The results of the present study can also serve as a valuable resource to further explore the utilization of the prediction model in sensory evaluation of rice, and expound the relationship between eating property and other properties of rice.

Effects of using eolic exhausters as a complement to conventional aeration on the quality of rice stored in metal silos

The aim of this study was to evaluate the effects of utilizing an eolic exhauster on reducing the qualitative losses of rice stored in silos. Paddy rice was stored for a nine-month period, in triplicate, in metal silos with a 550-ton capacity that were or were not equipped with an exhauster system and were analyzed every three months. To evaluate the effects of complementary eolic aeration, the energy consumed for aeration and the physical properties of the grain, as well as the thermal and pasting properties of rice, were analyzed. Using the exhauster system in the rice storage silo reduced the loss of dry matter, the energy required for aeration maintenance over a 9-month period, grain hardening, the development of grain staining defects and the darkening of the grain, while preserving the conclusion temperature of gelatinization and the enthalpy, the final viscosity and the head rice yield and not affecting the onset temperature or the peak temperature of gelatinization. Increasing the duration of storage reduced the aeration maintenance requirement, changed the cooking time, the hardness of the grains, the conclusion temperature and the enthalpy, the peak viscosity and final viscosity, the head rice yield, the development of grain staining and the darkening of rice grains, but with less intensity when the rice was stored in silos that used an exhauster system, without affecting the onset and peak temperatures of gelatinization.

The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

SummaryThe effects of heat–moisture treatment (HMT) (120 °C for 10, 30 and 60 min) on paddy rice grains before parboiling, on head rice yield (HRY), pasting and thermal properties, and colour and cooking characteristics of parboiled rice were studied. The results indicated that the HMT performed intensifies the changes in grains after parboiling, impacting pasting and thermal properties, which results in rice kernels with yellowish colouration and greater cooking time. HMT increased the temperatures of gelatinisation, with increasing HMT time from 10 to 60 min and reduced the gelatinisation enthalpy. HMT also affected the pasting properties of rice flours, reducing setback and viscosity and increased their stability to heat and mechanical agitation. The HMT performed in rice grains before the parboiling process with 60 min of the treatment decreased the HRY and increased the level of metabolic defects only in the treatment with 60 min.

Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels

Parboiling, a hydrothermal treatment of paddy or brown rice, impacts both head rice yield and texture and nutritional characteristics of cooked rice. Here, milling breakage susceptibility of parboiled brown rice was investigated on both bulk and kernel level. Brown rice was parboiled by soaking at 40, 55 or 65 °C and steaming at 106, 120 or 130 °C. The breakage susceptibility and changes in starch and proteins of bulk samples were related to the properties of individual rice kernels. An increase in milling breakage susceptibility from 1% to 11% corresponded to a decrease in average bending force of individual kernels from 34.9 to 14.6 N. Furthermore, both white bellies and fissured parboiled rice grains were more breakage susceptible. Their average bending force was respectively 14.1 N and 17.6 N compared to an average of 39.6 N for intact parboiled rice grains. Whereas the level of proteins extractable with sodium dodecyl sulfate containing medium had no impact, the degree of starch gelatinization was critical in determining the presence of both white bellies and fissured parboiled rice grains. More in particular, complete starch gelatinization ensured the absence of white bellies and minimized fissuring in the parboiled end-product, thereby decreasing milling breakage susceptibility.

Simultaneous Determination of Multi Rice Quality Parameters Using Image Analysis Method

Determination of rice quality is a key function for rice research and rice industry. Traditionally, rice quality parameters were performed separately by human visual inspection. It is labor-intensive and time-consuming. In this paper, a novel analysis method was proposed to determine multi rice quality parameters simultaneously. On the glass of a flatbed scanner, 35 g rice kernels was spread and imaged. Then, the length, width, aspect ratio, head rice yield, percentage of chalky rice, chalkiness, and transparency grade were obtained after simply processing the acquired image. The developed method for the determination of rice quality was tested on 507 milled rice samples and compared to the traditional manual analysis method. The regression coefficients (R) were 0.9916, 0.9691, 0.9938, 0.9929, 0.9649, and 0.9377 for length, width, aspect ratio, head rice yield, percentage of chalky rice, and chalkiness, respectively. The accuracies of length, width, aspect ratio, and head rice yield determined by the developed method were 100, 100, 100, and 92.1 % respectively. The results indicated that the developed method was a useful and alternative method for determining rice quality.