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Physicochemical Properties of Breeding Lines- 2003

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

Bilkis Banu
Principal 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 322 breeding lines were analyzed for physicochemical, cooking and eating qualities. Among them 130 lines had high milling yield (>69%), medium to long grain length, (5.0-6.5mm) intermediate and high amylose (24-26.5%).

Considering grain properties six aromatic and four exotic non-arometic lines may be selected.

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

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

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 percentages 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 2003-2004, Page no. 18, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In total, 122 breeding lines had 68-70% and 179 lines had >70% milling outturn. Only 21 lines had <68% milling out-turn, which are not acceptable. Grains of 263 lines were translucent. Fifty-two lines had either white belly or white center. Only 7 lines had opaque grains. Most of the lines were good to very good in appearance. Size and shape of grain are also important factor to consumers. Of the breeding lines, 220 had long (>6), 81 had medium (5-6) and 12 had short (<5) grains. A total of 234 lines had long or medium slender, 55 lines had either long or medium bold, 23 had short bold and 10 had round of short slender. Amylose content is a major factor that influences the eating quality. Of the breeding lines, 197 had more than 25%, 94 had 20-25% and only 31 had below 20% amylose content. Amylose content below 20% usually produces sticky cooked rice, which is not desirable for domestic consumption. Protein contain determines the nutritional value of rice. Milled rice should not have less than 7% protein. Most of the lines had 7-9% and 29 lines had more than 9% and 35 lines had less than 7% protein. Cooking time of 254 lines had 15-20 minutes and 40 had more than 20 minutes. The lines, having more than 20 minutes cooking time, will give comparatively hard cooked rice. The cooked rice elongation ratio of 278 lines ranged from 1.3 to 1.5 and 39 lines had >1.5 which were desirable. Five lines had <1.3 elongation ratios that are not acceptable. The low-income group of people consider high volume expansion of rice as a positive quality. The imbibitions ratio of 197 lines ranged from 3.5 to 4. One hundred and twelve lines had more than 4 and only 15 lines had <3.5 volume expansion ratio, which are not acceptable.

Considering grain properties six aromatic and four exotic non-aromatic lines may be selected.

Knowledge Management: Report/Proceedings