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Evaluation of Flattened Rice of High Yielding Varieties

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

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

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Flattened rice of different varieties varied from 45 to 73% total yield, 8.5 to 11.0 mm length, 3.0-3.9 mm breadth and 6.9-8.7% protein. The appearance of flattened rice varied from good to very good and that the brittleness form slightly brittle to moderately brittle. None of them had sweet taste.

Keywords: Rice, flattened and HYV

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2001

End Date: 01-06-2002

Program Area: Postharvest and Agro-processing

Commodity: Flatten rice

Objectives:

To determine the quality characteristics of commercially prepared flattened rice.

Methodology:

Flattened rice of BRRI dhan28, BRRI dhan29, BRRI dhan30, BRRI dhan31, BRRI dhan32, BRRI dhan33, BRRI dhan34, BRRI dhan35, BRRI dhan36, BRRI dhan37, BRRI dhan38, BRRI dhan39 and Nizersail was prepared by local commercial flattened rice producer.

Source of Information: BRRI Annual Report 2001-2002

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The total yield of flattened rice varied from 45 to 73%. BRRI dhan33 had the highest (73%) and BRRI dhan34 had the lowest (45%) yield. Length of flattened rice varied from 8.5 to 11.0 mm. The breadth varied from 3.0 to 3.9 mm. The length and breadth were almost double the length and breadth respectively of its milled rice. Thickness varied from 0.6 to 0.9 mm. The highest thickness (0.9mm) was found for BRRI dhan36 and lowest (0.6mm) for BRRI dhan28, BRRI dhan29 and BRRI dhan34.Content of protein varied from 6.9 to 8.7% and amylose from 24 to 25.7%. Water absorption rate for flattened rice is an important quality factor. Water absorption of around 70.0% was considered as optimum level for flattened rice. The time needed to attain the optimum water was 20 minutes for BRRI dhan34, 30 minutes for BRRI dhan37, 50 minutes for BRRI dhan29, BRRI dhan35, BRRI dhan38 and 60 minutes for Nizersail. Other had longer time to achieve the same water absorption rate. The sensory properties of flattened rice appearance, brittleness and taste were evaluated through taste panel members. Taste panel members in a crossover study that consisted three test days evaluated the sensory properties such as appearance, brittleness, and taste of the flattened rice. Most of the flattened rice had fair appearance. Only BRRI dhan35, BRRI dhan39, and Nizersail had good appearance. Brittleness of grain is important. It varied among different flattened rice. Flattened rice of BRRI dhan28, BRRI dhan29 and BRRI dhan36 were slightly brittle and the rest were moderately brittle during chewing. The taste of the flattened rice is important quality factor for consumers. Majority of the observations on taste of flattened rice were found non-sweet which is not desirable. It was observed that none of the variety yielded flattened rice with excellent appearance, highly brittle during chewing and very sweet in taste. It is therefore, needed to developed high yielding varieties that are suitable for producing flattened rice with excellent appearance, highly brittle, and sweet in taste.

Knowledge Management: Report/Proceedings