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Water Absorption Capacity of Some Rice Germplasms -2006

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

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

Khandaker Aminul Kabir
Chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI HQ

Abstract/ Executive Summary:

Water absorption capacity is a property of starch to absorb water during soaking and gelatinization process during cooking. This study was, therefore, carried out to measure water uptake capacity of different rice varieties. Among 200 rice germplasms 16 had high (>1.8g/g) water absorption capacity.

Keywords: Rice, soaking and Gelatinization temperature

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2006

End Date: 01-06-2007

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To measure water uptake capacity of different rice varieties.

Methodology:

Two hundred germplasms were used for this study. One gram of rice sample was cooked in boiling water in 250 ml glass beaker for 30 minutes. The water was then drained off and the weight of the cooked grains were surface dried with paper towel. The weight of the cooked rice was recorded and the water content in cooked rice was calculated as follows: Water absorption (g/g) = weight of cooked rice - weight of uncooked rice.

Source of Information: BRRI Annual Report 2006-2007

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The water absorption capacity varied among varieties from 0.91 to 2.11 g/g, the highest being for Rajasail (2.11 g/g) and the lowest for Kaliboro (0.91 g/g). Among them 16 varieties had high (>1.8 g/g) and only 7 had very low water uptake capacity (<1 g/g). The others had 1 to 1.7g/g water uptake capacity. High water absorption results in high volume expansion, which is desirable for cooked rice.

Knowledge Management: Report/Proceedings