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Physicochemical Properties of Breeding Lines -2001

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

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

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

Nilufa Ferdous
Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

To ensure desirable qualities the physicochemical and cooking properties of 132 breeding lines from plant breeding division were analyzed. All these lines had satisfactory milling yield, good appearance, acceptable amylose and protein content except 11, which had below 20% amylose content and 21 had less than 7% protein.

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

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2001

End Date: 01-06-2002

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine physicochemical and eating quality of newly developed breeding 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: BRRI Annual Report 2001-2002, Page no. 28, BRRI, Gazipur.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Rice grins of 132 lines were analyzed for physical, chemical and cooking properties. Forty lines had 68-70% milling outturn and 80 lines had more than 70% milling outturn. Only 12 lines had less than 68% milling out-turn. Grains of 30% lines were translucent. Eighty-five lines had either white belly of white center. Only 7 lines had opaque grain. Most of the lines had good to very good appearance. Only five lines had fair appearance. Of the breeding lines, 54 had long, 81 medium and 7 short grains. Thirty lines has long or medium slender, 96 lines had either medium or short bold grins and six had round grain. Of the breeding lines, 93 had more than 25%, 26 had 20-25% and only 11 had below 20% amylose content. Amylose content below 20% usually produces sticky cooked rice that is not desirable. Forty-two lines had 7.0 to 9.0% and 21 lines had less than 7% protein. Among the breeding lines, 23 had alkali spreading value between 6.0 to 7.0, 97 had between 3.0 to 5.0 and only 4 lines had alkali spreading value between 1 to 3. Eighty-seven lines had 15-20 minutes, 29 had more than 20 minutes and only 6 had less than 15 minutes cooking time. The lines with more than 20 minutes cooking time, produces relatively hard cooked rice. Cooked rice elongation ratio of 54 lines ranged from 1.3 to 1.5. Thirty-three lines had more than 1.5 elongation ratio, which were desirable. Only 34 lines had less than 1.3 elongation ratio. The imbibitions ratio of 32 lines ranged from 3.5 to 4.0. Seventy-three lines had more than 4 and only 12 had less than 3.5 imbibitions ratio.

Knowledge Management: Report/Proceedings