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Determination of Physicochemical and Cooking Properties of Rice Grain - 2013

Muhammad Ali Siddiquee, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Sharifa Sultana Dipti, PhD
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

Nilufa Ferdous
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

The study takes at attempt to identify breeding lines for good grain and eating qualities along with higher nutritional value. For this the study conducted to determine physicochemical and eating qualities of newly developed breeding lines using standard procedure of the Grain Quality and Nutrition Division. Among the 49 breeding lines twenty six lines had high amylose content, three lines had high protein content, twenty four lines had high volume expansion ratio and two lines had high elongation ratio. Twenty two lines had more than 70.0% milling outturn and twenty four lines had more than 85.0% head rice outturn. Twenty two lines had more than 6.0 mm length among the lines and twenty nine lines have shown translucent grain. Most of the lines having the range of cooking time from 15-19 minutes.

Keywords: Cooking rice, Milling outtran, and Amylose content

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2012

End Date: 01-06-2013

Program Area: Crop-Soil-Water Management

Commodity: Rice

Objectives:

To determine the physical, chemical and cooking characteristics of grain

Methodology:

There were 49 lines including 32 lines from the Plant Breeding Division and 17 lines from Plant Physiology Division for physicochemical properties. The rough rice of these lines were milled and physicochemical properties of this milled rice were determined, using standard procedure of the Grain Quality and Nutrition Division.

The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Milled rice out turn was determined by dehulling 200 g rough rice in Satake Rice mill, followed by 75 second polishing in a Satake grain testing mill TM- 05. Head rice out turn was determined by separting broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as precentage of rough rice and milled rice, respectively. Grain length and breadth were measured by slide calipers. In determining the size and shape, milled rice was first classified into three classes based on length, long (< 5mm in length), medium (5-6 mm in length) and short (<5mm in length). The grain were again classified into three classes considering length to breadth ratio; slender (ratio>3.0), bold (ratio>2-3) and round (ratio>2.0). Amylose content was determined by the procedure of Juliano (1771). Based on amylose content, milled rice was classified as waxy (1-2% amylose), very low (>2-9% amylose), low (>9-20% amylose), intermediate (>20-25% amylose) and high (25-33% amylose), (Juliano, 1972) Alkali spreading value was determined according to procedure of Little et al. (1958) and classified as Alkali spreading value 1-3 corresponds to high, 3.0-5.0 corresponds to intermediate, and 6.0 to 7.0 corresponds to law gelatinization temperature. Protein content was determined by micro Kjeldahl method (AOAC, 1970). Elongation ratio was calculated by measuring the length of cooked and uncooked milled rice by slide calipers. Volume of cooked and uncooked milled rice was measured by water displacement method. Cooking time was measured when 90% of cooking rice was totally gelatinized. Data presented in the tables are the mean of three replications.

Source of Information: BRRI Annual Research Review Workshop 20012-2013

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

21 lines had more than 70.0% milling yield. Twenty four lines had more than 85.0% head rice recovery . 29 lines had translucent grain. Length of milled rice was more than 6.0 mm for 21 lines and (5.0-6.0) mm for 28 lines . There were 16 long slender, 12 long bold, 2 medium slender and 19 medium bold in grain size and shape. Among the lines, 45 lines had cooking time between the range of (20-15) minutes. Amylose content of higher than 25% gives nonsticky soft or hard cooked rice. Milled rice of 26 lines had more than 25.0% amylose, 20 lines had amylose content between the range of (20.0-25.0) % and 11 lines had less than 20.0% amylose out of 57 lines. Among the lines, 3 had more than 9.0% and 45 lines had protein content between the range of (7.0-9.0)% and 1 had less than 7.0% protein. Most of the lines had more than 3.5 volume expansion ratio. Volume expansion ratio of 10 lines was in the range of (3.5-4). Only 15 lines had less than 3.5 volume expansion ratio . Elongation ratios of 46 lines were in the range of (1.3-1.5) .

Knowledge Management: Report/Proceedings