Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Physico-chemical Characteristics of Hybrid Rice - 2010

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

Abstract/ Executive Summary:

Most of the hybrid rice varieties analyzed gave lower milling yield. Out of 66 varieties, 15 varieties had 25% or more amylose content and others had low to intermediate amylose. Eighteen varieties had less than 7% protein.

Keywords: Hybrid rice, Amylose, Cooking, Milling outtran and Physicochemical

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2009

End Date: 30-06-2010

Program Area: Variety and Species

Commodity: Rice

Objectives:

To determine physicochemical properties of hybrid rice for desirable grain and eating quality

Methodology:

The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. 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 were the mean of three replications.

Source of Information: Proceedings of the BRRI Annual Internal Research Review, 2009-2010

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

A total of 66 hybrid varieties were analyzed for their physical, chemical and cooking properties. Milling outturn varies from 62 to 73%. P-7 had the lowest and P-14 had the highest milling outturn (73%). The size and shape of the varieties were medium-bold to long-bold and long–slender. Elongation ratio varies from 1.1-1.7. Imbibition ratio is one of the important parameter for rice quality. It shows the value expansion of rice after cooking. Hard working people of our country prefer rice having more volume expansion. The imbibition ratio of hybrid varieties varied from 3.8 to 4.7. Amylose content is the determinator of stickiness or non-stickiness of cooked rice. Usually people prefer non-sticky cooked rice. However, Out of 66 varieties, only 15 varieties contain 25% or more amylose which produce non-sticky rice. Rest of the varieties had low to intermediate amylose which is not desirable. Protein is another nutrient component of rice. Above 7% protein containing varieties are acceptable. Among these varieties, protein content of 18 varieties was < 7% that is undesirable.

Knowledge Management: Report/Proceedings