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Determining Physicochemical and Cooking Properties of Rice-2008

Khandaker Aminul Kabir
Chief Scientific Officer and Head
Grain Quality and Nutrition Division, BRRI

Sunil Kumar Biswas
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI

Bilkis Banu
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI

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

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

Abstract/ Executive Summary:

Grain quality is an important component for consumers' preference and profitability. Milling is one of the parameters determining milled rice yield per unit paddy weight. The study was taken to identify Boro premium quality breeding lines for good grain and eating qualities along with higher nutritional value. Study identified BR7358-30-2-3, BR7358-30-3-1, BR7358-35-3-1, 00521 and DMI-30-34-99 for superior premium quality rice lines.

Keywords: Rice, Length, Breadth, Amylose and protein content

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2007

End Date: 01-06-2008

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine physicochemical and eating quality of newly developed rice breeding lines for identifying lines with superior grain quality

Methodology:

The sample of Boro premium quality breeding lines were analyzed for milling performance, physical properties of rough rice (length, breadth), brown rice (length, breadth, length to breadth ratio, pericarp colour, and milled rice(chalkiness, amylose content, cooking time and elongation ratio).

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 Internal Review Report 2007-2008, page no.54, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Rough rice length varied from 6.0 to 11.6mm. Eighty-six lines had very high (<9mm) rough rice length. Among the lines, only two had very low grain length (<6mm). All the lines except two had medium (2-3mm) grain breadth. These two lines had very high breadth (>3mm). The length of brown rice varied from 5.5 to 7.7mm. Thirty-five lines had very long grain (>7.5mm) and 43 lines had very low <2mm breadth and 96 lines had higher length to breadth ratio (>3). Most of the lines had either light of dark brown pericarp. Only two lines had red pericarp. Most of the lines had translucent grain. Only one line had very high chalkiness (>20%) in grain. Twenty-five lines had long (>6mm) and only eight lines had short grain (<2mm) (Table 3). Length and length to breadth ratio determine the size and shape of a rice grain. There were 25 lines with long slender and three with medium slender grain. Only one line had short round grain. Amylose content in rice is the major component that influences the eating quality. Among the lines, 110 lines had high amylose content (<25%) and six lines had high elongation ratio (1.5).

Knowledge Management: Report/Proceedings