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Alkali Digestibility and Gel Consistency of Six Local Aromatic Rice Cultivars

N. Islam
Agrotechnology Discipline, Khulna University, Khulna

M.Y. Kabir
Agrotechnology Discipline, Khulna University, Khulna

S.K. Adhikary
Agrotechnology Discipline, Khulna University, Khulna

M.S. Jahan*
Agrotechnology Discipline, Khulna University, Khulna

Abstract/ Executive Summary:

Laboratory experiments were conducted in the Agronomy Laboratory of Agrotechnology Discipline, Khulna University, Khulna in 2006 to determine grain quality parameters of six local aromatic rice cultivars viz. Kalijira, Khaskani, Kachra, Raniselute, Morichsail and Badshabhog. All the varieties exhibited low alkali digestibility i.e. alkali spreading score I and 2. In case of gel consistency the variety Kalijira, Raniselute and Badshabhog showed medium gel consistency and Khaskani, Kachra and Morichsail exhibited hard gel consistency. The results of alkali digestibility and gel consistency suggested that some good characters do exist in local aromatic rice cultivars which can be exploited through breeding.

Keywords: Aromatic rice, Alkali digestibility, Gel consistency

Location: Agronomy Laboratory of Agrotechnology Discipline, Khulna University, Khulna

Start Date: 00-00-2006

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

Gel consistency is a good index of cooked rice texture. Varieties having same amylose content may differ in tenderness and therefore, the cooked rices may be differentiated by the gel consistency test (Cagampang, et al., 1973). Therefore, the present study was undertaken to determine the alkali digestibility and gel consistency of six local aromatic rice cultivars.

Methodology:

Plant Materials: Six cultivars of indigenous aromatic rice were used as plant materials in the experiment. They were Kalijira, Khaskani, Kachra, Reinsulate, Morichsail and Badshabhog. All the six cultivars were grown at the Field Laboratory of Agrotechnology Discipline, Khulna University, Khulna during Anzan season, 2006. Detection of alkali spreading score: The alkali spreading score for each grain was determined with three replications according to the method of Little et al. (1958). A single hulled grain was halved vertically and was put into a well of a 24-well plate (Ashi Techno Glass Co., Tokyo, Japan). The disintegration of starch granules were detected by standing the grains in 1 ml 1.7 % (w/v) KOH solution per well for 24 hours at room temperature. Determination of gel consistency: Twenty whole milled rice grains were ground with the help of a mortar and pestle to give fine flour (100 mesh). One hundred ± 1 mg of powder was weighed in triplicate into the culture tube (13 x 100 mm), then 0.2 ml of 95% ethyl alcohol containing 0.025% thymol blue and 2.0 ml of 0.2 N KOH were added and mixed thoroughly. The test tubes were covered with glass marbles to prevent steam loss and to reflux the samples. The samples were cooked in vigorously boiling water bath for 8 minutes, making sure that the tube contents reach 2/3rd the height of the tube. The test tubes were removed from the water bath and let stand at room temperature for 5 minutes. The tubes are cooled in an ice-water bath for 20 minutes and laid horizontally on a laboratory table lined with millimeter graphing paper. The total length of the gel is measured in mm from the bottom of the tube to the gel front.

Source of Information: South Asian J. Agric., 2008, 3(1&2):15-18 ISSN 1991-0037

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Total Budget (Tk.) :

Achievement/Findings:

All the varieties exhibited low alkali digestibility i.e. alkali spreading score I and 2. In case of gel consistency the variety Kalijira, Raniselute and Badshabhog showed medium gel consistency and Khaskani, Kachra and Morichsail exhibited hard gel consistency. The results of alkali digestibility and gel consistency suggested that some good characters do exist in local aromatic rice cultivars which can be exploited through breeding.

Knowledge Management: Journal