Multi-Dimensional Cooking Quality Classification Using Routine Quality Evaluation Methods.

A battery of assays to characterize the cooking and eating attributes of rice have been in routine use for several decades. The classification system to group rice varieties into different quality types are often based on cooking and eating attributes defined based on amylose content, rather than being considered a set of attributes contributing to an overall quality type based on multi-dimensional approach. In this chapter, the methods developed to measure the cooking quality attributes of rice are described. Instead of considering each attribute on its own, the authors employ multidimensional data generated from the estimation of amylose content, gel consistency, gelatinization temperature, Rapid Visco-Analyzer parameters to classify rice into distinct cooking quality ideotypes. If used universally, such an approach can improve prediction of cooking quality classifications of rice varieties in the breeding programs.