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Physicochemical Properties of Breeding Lines -2002

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 HQ

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

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

Abstract/ Executive Summary:

Some physicochemical and cooking characteristics corresponding to different lines/ genotype of rice were analyzed. In total, 108 breeding lines were analyzed for physico-chemical cooking properties to ensure desirable qualities. Most of these lines had satisfactory milling out-turn, good appearance, acceptable amylose and protein content. Only 14 lines had below 20% amylose content and three lines had less than 7% protein, which were not acceptable. Seven lines had more than 1.5 elongation ratios, which were desirable.

Keywords: Rice, Protein and amylose content

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2002

End Date: 01-06-2003

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To help to develop data base on physicochemical cooking and eating qualities of grain for newly developed breeding lines.

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.

Source of Information: BRRI Annual Report 2002-2003, Page no.16, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

All the breeding lines had 68-70% milling out-turn except three lines which had less than 68% milling out-turn. Grains of 69% lines were translucent. Thirty lines, had either white belly or white center. Only four lines had opaque grains. Most of the lines had good to very good appearance. Fifty-eight lines had long or medium slender, 48 lines had either long or medium bold grains and 2 had round grains. Of the breeding lines, 66 had more than 25% and 28 had 20-25% that would produce non-sticky and fluffy cooked rice. Fifty four lines had 7-9% protein content. Seven lines had more than 1.5 elongation ratio, which were desirable.

Knowledge Management: Report/Proceedings