Question:
Which one of the following is NOT a quality parameter of rice grain?
Which one of the following is NOT a quality parameter of rice grain?
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Rice quality parameters:
- Milling quality: Head rice recovery.
- Cooking quality: Amylose content, gelatinization temperature.
- Eating quality: Aroma, texture.
- Curing is a post-harvest process.
- Milling quality: Head rice recovery.
- Cooking quality: Amylose content, gelatinization temperature.
- Eating quality: Aroma, texture.
- Curing is a post-harvest process.
Updated On: Aug 27, 2026
- Milling quality
- Cooking quality
- Eating quality
- Curing quality
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Question:
This question tests knowledge of rice grain quality parameters.
Step 2: Detailed Explanation:
Quality parameters of rice grain include:
- Milling quality (A): Head rice recovery, breakage.
- Cooking quality (B): Gelatinization temperature, amylose content.
- Eating quality (C): Aroma, texture, taste.
Curing quality (D) is not a standard quality parameter for rice grain.
Curing is a post-harvest process, not a quality parameter.
Thus, curing quality is NOT a quality parameter.
Step 3: Final Answer:
Thus, curing quality is NOT a quality parameter of rice grain, which corresponds to option (D).
[0.5cm]
This question tests knowledge of rice grain quality parameters.
Step 2: Detailed Explanation:
Quality parameters of rice grain include:
- Milling quality (A): Head rice recovery, breakage.
- Cooking quality (B): Gelatinization temperature, amylose content.
- Eating quality (C): Aroma, texture, taste.
Curing quality (D) is not a standard quality parameter for rice grain.
Curing is a post-harvest process, not a quality parameter.
Thus, curing quality is NOT a quality parameter.
Step 3: Final Answer:
Thus, curing quality is NOT a quality parameter of rice grain, which corresponds to option (D).
[0.5cm]
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