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Physicochemical Properties of Irani Rice Varieties- 1999

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division

Sharifa Sultana Dipti
Scientific Officer
Grain Quality and Nutrition Division

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

Six Iranian rice seeds were analyzed for testing their qualities. All the IRANI rice analyzed gave similar milling yield and had similar grain size and shape. All had high amylose except Domsia. All varieties had more than 7% protein. Cooking time, elongation ratio and imbibition ratio were expectable range.

Keywords: Irani rice, Protein and amylose

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1998

End Date: 01-06-1999

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the Physicochemical, cooking and eating quality of IRANI rice varieties.

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. Data presented in the tables are the mean of three replications.

Source of Information: BRRI Annual Report 1998-1999, {age no. 37, BRRI, Gazipur-1701, Bangladesh.

Article Link (Online Journal):

Funding Source:

1. Asian Development Bank

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Six IRANI seeds were analyzed for testing the quality. Five varieties had between 66-69% and only one variety had 60% milling outturn. Length and length/Breadth ratio of these varieties varies from 6.19mm to 7.83mm and 3.0 to 4.1 respectively. The appearance and the length of the rice indicate that these were translucent and long grain rice (more than 6 mm). Five varieties had between 8.55% -9.64% and only one had 7.6% protein. IRANI seeds had cooking time between 15.0-17.5 minutes. They had 1.18 to 1.58 elongation ratio and 3.4 to 4.00 volume expansion ratio. Amylose content in milled rice ranged from 23% to 30% and alkali spreading value from 3.0 to 7.0

Knowledge Management: Report/Proceedings