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Determination of Physicochemical and Cooking Properties of Breeding Lines for 2015-2016

M A Siddiquee
CSO
GQN, BRRI

Sharifa Sultana Dipti
Principal Scientific Officer
GQN, BRRI

Nilufa Ferdous
Senior Scientific Officer
GQN, BRRI

Habibul Bari Shozib
Senior Scientific Officer
GQN, BRRI

Shakir Hosen
Scientific Officer
GQN, BRRI

Abstract/ Executive Summary:

A total number of 226 lines were evaluated for physicochemical and cooking properties for superior quality. Based on the performance on grain quality, we recommend some lines (BRRI dhan29-SC3-28-16-10-HR1(Com); BR7358-5-3-2-1-HR2(Com); BRH10-3-12-21-4B; BR9377-9-21-3B; BR10260-2-19-2B; BR9392-6-2-1-1B; BR9392-6-2-3B; BR10230-7-1; BR10247-14-18) further advancement.

Keywords: Physical, Chemical, Eating quality

Location: Grain Quality and Nutrition Lab, BRRI, Gazipur

Start Date: 01-07-2015

End Date: 30-05-2016

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To find out the physicochemical and eating quality of breeding lines for identifying better grain quality.

Methodology:

Two hundred twenty six lines were analyzed for milling performance, physical and chemical properties of rough rice, brown rice and milled rice. All samples were analyzed using methods established at GQN Division.

Source of Information: BRRI Annual Report, 2015-16

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Out of 122 lines, 7 lines had more than 85% head rice yield and 44 lines had unacceptable head rice yield. Out of 60 kernels, 41 were translucent. Out of 60 lines, four were extra long slender, followed by 22 were long slender, 3 were medium slender, 5 were long bold, 25 were medium bold and one were short bold.Among the lines, 2 had more than 20 minutes cooking time and 46 lines had cooking time between the ranges of 20-15 minutes.Out of 232 lines, 99 were more than 25.0% amylose, 125 lines were amylose content between the range of (20.0-25.0) % and 8 lines had less than 20.0% amylose.Thirty six lines had high (>9.0%), 102 had intermediate (7.0-9.0%) and 42 had low (<7.0%) protein content. Out of 63 breeding lines, volume expansion ratio of 7 lines were >4, 19 lines within 3.5-4.0 and 37 lines were less than 3.5 .The elongation ratio of most of the lines varied between 1.3-1.5.

Knowledge Management: Report/Proceedings