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Changes in Physicochemical Properties of High Yielding Varieties Under Storage Condition-2011

Subrata Banik
Scientific Officer
Grain Quality and Nutrition Division, BRRI

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

Abstract/ Executive Summary:

This study was under taken to evaluate the changes in physical and chemical properties during the storage period. Unparboiled milled rice of BRRI dhan28, BRRI dhan29 and BRRI dhan50- these three varieties were used for the determination of physicochemical and cooking properties. wo types of storage materials were used for storage- gunny bag and Plastic container. After 3 months storage in gunny bag, protein content was 8.1% and in plastic container, it was 8.7%. In case of BRRI dhan29, protein content was increased after 3 month storage. BRRI dhan50 had protein content of 7.9% in 0 day, 8.0% in 3 months stored grain in gunny bag and 8.1% in 3 months stored grain in plastic container. Amylose content of BRRI dhan28 was 25.1% during 0 day of storage which was increased to 25.2% and 25.8% in case of 3 months storage in gunny bag and plastic container respectively. The increasing trend of amylose content is also observed for BRRI dhan29 and BRRI dhan50. Cooking time was changed positively in case of BRRI dhan28 and BRRI dhan29. Elongation ratio was increased in case of BRRI dhan50 from 1.2 to 1.3 after 3 months storage, but remains unchanged for BRRI dhan29. Elongation ratio for BRRI dhan28 was decreased to1.4 from 1.5 after 3 months storage in gunny bag.

Keywords: Physicochemical properties, High yielding varieties, Storage condition

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2010

End Date: 30-06-2011

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To evaluate the changes in physical and chemical properties during the storage period.
To find out the influence of physicochemical properties on consumers preference along with storage time.

Methodology:

Unparboiled milled rice of BRRI dhan28, BRRI dhan29 and BRRI dhan50- these three varieties were used for the determination of physicochemical and cooking properties. Samples were collected from the west bayed experimental field in boro season, 2011. In the very first day of starting of storage period (0 day) four physicochemical and cooking properties [Protein content (%), Amylose content (%),Cooking Time (min.), Elongation ratio] were determined. Storage of sample was carried out at room temperature. Two types of storage materials were used for storage- gunny bag and Plastic container. After three months of storage period the value of physicochemical properties as stated above was determined using laboratory method.

Source of Information: BRRI Annual Research Report 2010-2011

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

BRRI dhan28 had protein content 8.0%. After 3 months storage in gunny bag, protein content was 8.1% and in plastic container, it was 8.7%. In case of BRRI dhan29, protein content was increased after 3 month storage; this was also highest in grains stored in plastic container. BRRI dhan50 had protein content of 7.9% in 0 day, 8.0% in 3 months stored grain in gunny bag and 8.1% in 3 months stored grain in plastic container. Amylose content of BRRI dhan28 was increased to 25.2% and 25.8% in case of 3 months storage in gunny bag and plastic container respectively. The increasing trend of amylose content was also observed for BRRI dhan29 and BRRI dhan50. Cooking time was changed positively in case of BRRI dhan28 and BRRI dhan29, but it was decreased in the case of BRRI dhan50. Elongation ratio was increased in case of BRRI dhan50 after 3 months storage, but remains unchanged for BRRI dhan29. Elongation ratio for BRRI dhan28 was decreased after 3 months storage in gunny bag, but remains unchanged when stored in plastic container.

Knowledge Management: Report/Proceedings