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Determination of Physicochemical and Cooking Properties of Breeding Lines- 2009

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

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

Abstract/ Executive Summary:

Physicochemical and cooking properties are very important for a new rice variety. Objectives of this study was to determine the physicochemical and cooking properties of breeding lines. This study was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Thirty-three breeding lines of T. Aman 2008-09 secondary yield trial (SYT) materials were analysed for physicochemical and cooking properties to evaluate their quality. The result showed that the Breeding lines had acceptable physicochemical properties. Most of the lines were translucent and long slender to medium bold grain. One of the lines contained intermediate amylose and the rest contained high amylose. Milling outturns and elongation ratio of cooked rice were acceptable.

Keywords: Amylose, Cooking, Milling outtran and Physicochemical properties of rice.

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2008

End Date: 30-06-2009

Program Area: Postharvest and Agro-processing

Commodity: Fresh and processed food

Objectives:

To determine the physicochemical (Milling yield, Head rice yield, Grain chalkiness, Length, Breadth, L/B ratio of rough rice, amylose content, Protein content) and cooking properties of breeding lines.

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 (< 5 mm in length), medium (5-6 mm in length) and short (<5 mm 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: Proceedings of BRRI Annual Internal Research Review, 2008-2009

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Milling outturn and head rice yield of almost all the lines are satisfactory level. Out of 33 lines, seven lines had more than 90% head rice yield, only two lines had unacceptable head rice yield, kernels of the most of the lines were also translucent, only one line got translucent with white belly. The length of the rough rice was 7.5 mm long. Among the lines, two were 7-8 mm and five lines were extra long (10-12 mm). On the other hand, length of the brown rice was between 5.5 and 8.2 mm and the length/breadth ratio (L/B) of 33 lines was 2.1-4.0. Among these, 27 lines were slender and six lines were bold. Among the breeding lines, all of the lines contain 25-33% amylose except 9888 (24.1%). The elongation ratio of most of the lines varied between 1.0-1.6.

Knowledge Management: Report/Proceedings