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Commercial Rice Grades of Foreign Markets

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division, BRRI, Gazipur

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Abstract/ Executive Summary:

Four commercial rice grades were collected from Copenhagen market including one brown rice and analyzed for their physicochemical properties to get an idea that the type of rice is preferred in Denmark. . The analysis showed that in Denmark, long slender kernel with intermediate amylose content and low GT rice were preferred. Short round kernel with high elongation capacity was also preferred.

Keywords: Danmark, Commercial rice and foreign market

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1992

End Date: 01-06-1993

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the physicochemical properties of the Danish popular commercial rice grades to get the idea about the preference of Danish people.

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.

Source of Information: Proceedings of the BRRI Annual Internal Review, 1992-1993, Page no. 121, BRRI, Gazipur-1701, Bangladesh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The rice had 86-88% dry matter. Three grades had long slender and one had short round kernel. Broken grains varied from 16 to 29%. All grades had intermediate amylose content and high alkali spreading value. Protein content varied from 6.6-9.3%. The cooking time of milled rice varied between 15 and 26 minutes. Elongation ratio was 1.3 for 3 grades and 1.8 for round sample. Volume expansion was little more than 3 for 3 grades and 4 for round sample. The conclusion we got that in Denmark long slender kernel with intermediate amylose content and low gelatinization temperature was preferred. They also preferred short round kernel if it had high elongation capacity.

Knowledge Management: Report/Proceedings