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Physicochemical & Cooking Properties of the Proposed Breeding Lines of T. Aman 2011-12

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 properties of the proposed breeding lines of T. Aman (2011-12) to screen out for varietal development.Proposed T. Aman 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 Laboratory, 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 percentages 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 Report 2011-2012

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Milling outturn was found to be more than 70% for all the breeding lines and check varieties except the line BR7875-*5 (NIL)-52-HR1. The line BR7875-*5 (NIL)-52-HR1 had 68.3% milling outturn which is very near to 70%. Lower head rice yield value was also found for the line BR7875-*5 (NIL)-52-HR1 (62.8%) in comparison to other lines and check varieties (range is 86.2-98.6%). All the assessed lines and varieties had good to very good appearance. While chalkiness was determined, then it was found that all the lines were of translucent grain type, but one check variety had grain type with white center and two check varieties had white belly. The length all the lines and check varieties was ranged from 5.3 to 6.5, so all had size of short to medium category. Only one line namely BR7878-*5 (NIL)-72-HR6 and two other check varieties had the slender shape, but all the other lines and varieties had the medium shape. Cooking time of all lines and varieties was 15.0-21.0 minutes. Cooking time of more than 20 minutes produces hard cooked rice. So except the line BR7474-60-5-3, all the lines and varieties had acceptable range of cooking time. There is an acceptable range of cooked rice elongation ratio which was in between 1.2 and 1.4. The imbibitions ratio was also under acceptable range. Of the breeding only one line and two check varieties had amylose content more than 25% and all other lines and varieties had the amylose content 20.6% to 24.9%. The range of protein content of all lines and varieties was 7.1-10.1%.

Knowledge Management: Report/Proceedings