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Evaluation of Premium Quality Rice

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

Nilufa ferdous
Scientific Officer
Grain Quality and Nutrition, BRRI HQ

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

Abstract/ Executive Summary:

Basmati rice of India and Pakistan is very popular worldwide. Breeders at BRRI have been developing basmati type premium quality rice. Analysis of physicochemical properties on 140 premium quality rice lines identified 20 lines which included 2 IR and 14 BR lines with long fine and translucent grain. BR6901-11-5-3-1, BR6901-14-4-2-5 and BR6901-72-2-2-2 were identified as very fine long grain with other acceptable physicochemical properties. BR-lines were non aromatic and IR lines had mild aroma scent.

Keywords: Basmati rice, Premium quality and Imbibition ratio

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Rice

Objectives:

To determine physicochemical and cooking qualities of premium quality rice for updating the database.

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. 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). Alkali spreading value was determined 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. 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 internal review for 2004-2005, Page no. 23, BRRI, Gazipur.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Based on the rough rice length (>9.0 mm) and L/B ratio (>5.0). 20 lines were found promising for fine long grain. Milled rice of 10 lines retained longer grain length (>6.0 mm) and the rest had 5.0-6.0 mm length. All these lines had more than 3.6 L/B ratio and had either translucent grain or less than 10% chalkiness in the grain. Moreover, all the promising lines had high amylose except IR76925-36-2-3-3 which had intermediate amylose.

Knowledge Management: Report/Proceedings