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Determination of Physicochemical and Cooking Properties of Breeding Lines of Rice-2014

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

Sharifa Sultana Dipti, PhD
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI

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

Abstract/ Executive Summary:

Among the 386 breeding lines, 50 had long grain (>6mm) and 130 cultivars had medium grain (5.0-6mm). Only 16 had short grain length (<5mm). On the other hand, the length/breadth ratio of 50 lines were ‘Very high' L/B ratio (>3), 129 had 'High' L/B ratio (2.0-3.0) and only 7 had 'Medium' L/B ratio (<2). Out of 386 lines, 73 were more than 25.0% amylose, 231 lines were amylose content between the range of (20.0-25.0) % and 82 lines had less than 20.0% amylose. Thirty four lines had high (>9.0%), 119 had intermediate (7.0-9.0%) and 16 had low (<7.0%) protein content.

Keywords: Rice, Length, Breadth, Amylose and Protein

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2013

End Date: 01-06-2014

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

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

Methodology:

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 separating broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as percentage 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: Proceedings of the BRRI Annual Internal Review, 2013-2014

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Out of 169 lines, 65 lines had more than 85% head rice yield and 80 lines had unacceptable head rice yield. Out of 63 kernels, 31 were translucent. Among the breeding lines, 50 had long grain (>6mm) and 130 cultivars had medium grain (5-6 mm). Only 16 had short grain length (<5 mm). On the other hand, the length/breadth (L/B) ratio of 50 lines was ‘Very high' L/B ratio (>3), 129 had 'High' L/B ratio (2-3) and only 7 had 'Medium' L/B ratio (<2). Grain length (L) and (L/B) ratio determines the grain size and shape. Out of 169 lines, three were extra long slender, followed by 26 were medium slender, 23 were long bold, seven were medium slender, 94 were medium bold, seven were short bold and nine were short round. Among the lines, 21 had more than 20 minutes cooking time and 138 lines had cooking time between the ranges of 20-15 minutes. Out of 386 lines, 73 were more than 25% amylose, 231 lines were amylose content between the range of (20-25%) and 82 lines had less than 20% amylose. Protein content is measure the nutritional value of rice. Thirty four lines had high (>9%), 119 had intermediate (7-9%) and 16 had low (<7%) protein content. Out of 169 breeding lines, volume expansion ratio of 44 lines were >4, 60 lines within 3.5-4.0 and 65 lines were less than 3.5. The elongation ratio of most of the lines varied between 1.3-1.5.

Knowledge Management: Report/Proceedings