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Physicochemical Properties of Commercial Grades of Rice (2)-2001

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

Nilufa ferdous
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:

Many varieties come to markets under the brand of a common grade. Presently, 41 modern varieties of rice developed at BRRI are widely cultivated. Many of these varieties are very popular. But only a few rice varieties are found in the generic names in the markets. Probably, these are sold in some of the popular grade. Nizersail rice is most popular among the different classes of people. Pajam and Nizersail grades had almost similar grain size and shape. These two grades has similar amylose and protein content. Elongation ratio of these two grades was similar.

Keywords: Rice, Pajam, Nizersail and Comercial grade

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 how rice properties contributed to commercial grade

Methodology:

The grades of rice were collected from Gazipur, Dinajpur, and Rajahahi markets. There were 10 Pajam, 6 Nizersail, rice grades. These grades were evaluated for physical, chemical and cooking properties. 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.

Source of Information: BRRI Annual Report 2001-2002, Page no. 19, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Pajam grade varied from 13.4 to 14.9% moisture, 1.0 to 4.5% contrasting grain, 10-90 grain/100g black grain, 4.9 to 5.3 mm length, 1.9 to 2.1 mm breadth, 2.5 to 2.79 L/B ratio, 11.6 to 13.6g thousand grain weight, 25.4 to 27.9 amylose, 6.6 to 7.8% protein, 19.5 to 26.5 minutes cooking time, 1.3 to 1.5 elongation ratio and 4.0 to 4.7 imbibition ratio. Nizersail also varied from 12.8 to 14.3% moisture, 1.0 to 2.8% contrasting grain, 5-29/100g black grain, 4.4-5.4mm length, 1.9 to 2.0mm breadth, 2.3 to 2.6 L/B ratio, 11.4 to 12.4g thousand grain weight, 24.0-26.5% amylose, 6.2-8.5% protein, 21.5-24.0 minutes cooking time, 1.3-1.6 elongation ratio and 4.6-5.0 imbibition ratio. Nizersail rice is most popular among the different classes of people. Pajam and Nizersail grades had almost similar grain size and shape. These two grades have similar amylose and protein content. Elongation ratio of these two grades was similar.

Knowledge Management: Report/Proceedings