VRINDA GROUP INDIA

Rice quality is a broad term that encompasses various characteristics of rice that affect its market value, consumer preference, and nutritional properties. These characteristics are usually classified into physical, chemical, cooking/eating, and nutritional qualities.
Cooking and Eating Quality
Texture: Softness, stickiness, and cohesiveness.
Flavor and Aroma: Aromatic varieties like Basmati and Jasmine are prized.
Volume Expansion: How much the rice expands after cooking.
Nutritional Quality
Minerals: Iron, zinc, magnesium (more in brown or parboiled rice).
Fiber: Higher in brown rice due to intact bran layer.
Vitamins: Thiamine (B1) and other B-vitamins are found in unpolished rice.
Chemical Properties
Amylose Content: Determines stickiness after cooking.
Low (10–20%): Sticky rice (e.g., sushi rice)
Medium (20–25%): Preferred in many countries
High (>25%): Fluffier and less sticky (e.g., basmati)
Gelatinization Temperature: Affects cooking time.
Protein Content: Impacts nutritional value and texture.
Physical Quality
Grain Size & Shape: Long, medium, or short grains; slender vs. bold.
Color: High-quality rice typically has a uniform, white, or translucent appearance (for milled rice).
Chalkiness: Chalky grains appear opaque and are considered lower in quality.
Broken Grains: The percentage of broken grains affects rice grade; fewer broken grains = higher quality.
Foreign Matter: Presence of stones, husks, or weed seeds lowers the quality.