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Physicochemical and Cooking Properties of the Proposed Lines Standard Boro and Salinity-2012

Muhammad Ali Siddiquee, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Md. Anwarul Haque, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Subrata Banik
Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

The study was conducted to determine physicochemical and cooking qualities of the proposed breeding lines of standard boro and salinity for identifying lines with superior grain quality. These standard boro and salinity breeding lines were analyzed for milling performances (milling outrun and head rice yield), physicochemical properties of milled rice (length, breadth, L/B ratio, size and shape, amylose content and protein content) and cooking properties (cooking time, elongation ratio and imbibition ratio) at Grain quality and nutrition laboratory, Bangladesh rice research institute.All the lines had satisfactory milling outturn, appearance good to very good, acceptable amylase content was found in two lines and other lines contain intermediate amylase content. For all the lines, protein content was in satisfactory level. Cooking properties of all the lines was in acceptable level.

Keywords: Amylose, Cooking, Milling outtran and Physicochemical

Location: Grain Quality and Nutrition Division, BRRI HQ

Start Date: 01-07-2011

End Date: 30-06-2012

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To help develop database on physicochemical, cooking and eating qualities of grain for newly developed breeding lines

Methodology:

The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Proposed lines standard Boro and salinity supplied by plant breeding division BRRI. 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 Research Review 2011-2012

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Rice grains of four boro lines along with three check varieties had the range of milling outturn (%) from 66.4% to 73.4%. Two lines had milling outturn less than 70% and rest lines and check variety had milling outturn more than 70%. All the lines had good to very good appearance. Out of four lines three had medium grain size and the other line named BR7323-4B-1 had extra long size with length of 7.0 mm. Three lines had cooking time less than 20 minutes, but the line IR72579-B-3-2-3-3 had cooking time more than 20 minutes. Cooked rice elongation ratio was in between 1.2 and 1.4. Except the line BR7105-4R-2, all the lines and varieties had acceptable range of imbibitions ratio. The line BR7105-4R-2 had imbibitions ratio 2.7. Of the four breeding lines only the line IR72579-B-3-2-3-3 had more than 25% amylose content. The other three had amylose content ranged from 21.8% to 24.6%. In the context of choice of our countrymen amylose content less than 20% was not acceptable as rice grain with amylose content of less than 20% produces sticky cooked rice. All the lines and check varieties had protein content more than 7%, so it was acceptable.

Knowledge Management: Report/Proceedings