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Physicochemical Analysis of Hybrid Rice

Sharifa Sultana Dipti
Scientific Officer
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

The physicochemical properties of four hybrid rice (Oryza sativa) varieties were evaluated with the aim of establishing their good cooking and eating qualities. All the hybrid rice analyzed gave similar milling yield than those of BRRI variety and had similar grain size and shape. All had intermediate amylose in compare BRRI dhan29 which had high amylose. Four varieties had less than 7% protein. Cooking time, elongation ratio and imbibition ratio were similar.

Keywords: Rice, Amylose and protein

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 Hybrid 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, Page no. 31, BRRI, Gazipur-1701, Bangladesh

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Five hybrid and one inbred rice were analyzed for testing the quality. Six varieties had between 65-68% had milling outturn. Length and length/Breadth ratio of these varieties varies from 5.3mm to 6.0mm and 2.4 to 3.2 respectively. The appearance and the length of the rice indicate that these were translucent and medium bold grain rice. Six varieties had between 6.7% -6.8% had protein. Cooking time had between 19.0-20.5 minutes. They had 1.3 to 1.5 elongation ratio and 4.3 to 4.7 volume expansion ratio. Amylose content in milled rice ranged from 21.9% to 26.7%.

Knowledge Management: Report/Proceedings