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Physicochemical Properties of Some Commercial Grades and BRRI Varieties.- 1992

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

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

Fatema Begum
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:

Objective of the study was to develop a method to study physicochemical properties of rice by NIR spectroscopy. The dry matter content of all the grades 86-89%. All the varieties had high amylose except bashful, BR7, BR19, Hbj BVI and Hbj B VIII. The grades kalam, BR7, BR23, BR24, DA29 had long grain. The varieties BR4, BR6, BR8, BR9 and BR14 had high alkali spreading value indicating low gelatinization temperature. Except the varieties BR7, BR15, BR16, BR23, BR25, DA29, Hbj BII, Hbj BVI and HBJ BVIII all had hard gel consistency. The cooking time varied between 16-26 minutes. The protein content on dry matter basis varied from 8-11% in most of the varieties except Rajasail which had 14% protein. The energy content of dry matter was similar for all the varieties around 18kj/g which turns to be 4.4Kcal/gm.

Keywords: Rice, amylose, protein and cooking time

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1991

End Date: 01-06-1992

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To develop a method to study physicochemical properties of rice by NIR spectroscopy

Methodology:

About 100 samples were studied for physicochemical properties. In laboratory the analysis was done by conventional method. At RVAU in Denmark, NIR also did the same analysis with their method.

Source of Information: BRRI Annual Report 1991-1992

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Raw rice had more dry matter as they had less moisture content. All the varieties had high amylose except bashful, BR7, BR19, Hbj BVI and Hbj B VIII. Raw rice took less time for cooking than parboiled rice.

Knowledge Management: Report/Proceedings