Physico-chemical properties of milled rice grains of 13 japonica varieties were evaluated. The rice varieties differed in appearance. One sample had long grains (6.61 mm), two had short grains (5.27-5.32 mm) and the rest had grains of medium length (5.52-6.55 mm). The shape (length/width) of grains varied from bold (1.58-1.9) to medium (2.06-2.37). The protein content was high in all samples (7.82 to 9.72% on dry mass). Almost all, with exception of one cultivar (Osogovka), which had intermediate amylose content (23.3%), were low amylose varieties (12-19.4% amylose). Their minimum cooking time varied from 17.5 to 22.5 min. Significant correlations (P < 0.05) were established between some physico-chemical characteristics of evaluated rice culti-vars. Elongation during minimum cooking time was correlated with protein content (r = 0.6899), shape (-0.7137), thickness (0.7234) and width (0.9134) of grains. The rice flour paste viscosity correlated significantly with shape (0.6148) and length (0.7353) of grains. On the basis of the established results, it was concluded that appearance of milled rice could be used as indicator for predicting gelatinization behavior: elongation ratio (length after minimum cooking time/length of the grains) of the rice grains and viscosity of rice flour during cooking. 3 Corresponding Results from this research constitute a useful tool to predict the gelatini-zation behavior of milled grains and flour of japonica rice varieties, on the basis of grain appearance. The appearance is critical in acceptability of rice varieties by the consumers. The possibility to predict rice grain behavior during cooking on the basis of its appearance could be an additional attribute or market value for consumer choice. The results could be used in selection of rice variety for rice grits or flour production and use in special applications.

The objectives of this article were to determine the content of total dietary fi bre (TDF) as well as of its fractions -soluble dietary fi bre (SDF) and insoluble dietary fi bre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to fi nd out the infl uence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fi ber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was infl uenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition.

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SummaryThis paper presents the results of investigation of three newly introduced Italian rice varieties Brio, Ellebi and Opale, in comparison with two standards Prima riska and R-76/6. The field experiment (randomised block system) was conducted during 2010 and 2011 under the agro-ecological conditions of Kocani region. The paddy rice yield, stem height, panicle length and number of productive tillers per m 2 were analysed. In both years of investigation, the paddy rice yield of the standard variety R-76/6 as well as the introduced Brio, Ellebi and Opale varieties was significantly lower compared with standard Prima riska variety. he stem height of the Italian rice varieties was significantly shorter in comparison with standard varieties, in both years of testing. In general, according to the results obtained in this investigation, the newly introduced varieties: Brio, Ellebi and Opale could be included in the rice breeding programmes, especially for breeding short stem rice varieties.

This paper presents the results of head rice yield research of rice varieties and genotypes grown in the Republic of Macedonia, conducted within the period 2009-2014. In the research, in total sixteen rice varieties and five genotypes were included, among which were the following: three Macedonian varieties (Biser 2, Prima riska and Montesa), three introduced Italian varieties, the most widely used in Macedonian rice production (Monticelli, R-76/6 and San Andrea), five newly introduced Italian varieties (Bianca, Galileo, Brio, Ellebi and Opale), five newly introduced Turkish varieties (Kiziltan, Gala, Halilbey, Gönen and Pasali) and five newly bred Macedonian rice genotypes (P1 × M, P2 × M, P × MM, MBL × M and MBL × MM). Laboratory milling (peeling or bleaching or processing) was performed on a paddy processing machine to determine the head rice yield and by-products of milling: brokens, brans and husks. According to the results obtained, the highest head rice yield (percent of whole grains after milling rough rice kernels) of the domestic varieties was achieved with Biser-2 (54.01%), while the lowest one was shown by Prima riska (49.38%). The highest head rice yield of the prevalent Italian varieties was 59,68% (Monticelli) and the lowest one was 43.35% (San Andrea). Regarding the newly introduced Italian varieties, the values of the head rice yield ranged from 35.4% (Galileo) to 64.46% (Ellebi). Among the Turkish varieties, Kiziltan showed the highest head rice yield (62,67%) and Gönen the lowest one (43.34%). In the newly bred Macedonian rice genotypes, the head rice yield ranged from 55.60% (P1 × M) to 63.77% (P × MM). The percentage of brokens, bran and husks (hulls) in all investigated varieties and genotypes varied in different years of production.