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Determination of Physicochemical and Cooking Properties of Breeding Lines for T. Aman -2008

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

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

Abstract/ Executive Summary:

This study was conducted at Grain Quality and Nutrition Division Laboratory, BRRI, Gazipur. Objective of this study was to find out the physicochemical and eating quality of breeding lines for identifying better grain quality. The result showed that T. Aman 2008-2009 breeding lines were analyzed for acceptable physicochemical properties. Most of the lines were translucent and long slender to medium bold grain. One of the lines contained intermediate amylose and rest of them contained high amylose. Milling outturns and elongation ratio of cooked rice were acceptable. Seventeen lines had more than 9% protein which was good but 4 lines had less than 7% protein which was not satisfactory level.

Keywords: Amylose content, Cooking properties, Milling outtran, Physicochemical properties of rice

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2008

End Date: 01-06-2009

Program Area: Quality and Nutrition

Non-commodity: Rice, Performance

Objectives:

To find out the physicochemical and eating quality of breeding lines for identifying better grain quality.

Methodology:

In Bangladesh, medium slender and medium bold grains are suitable for milling. But long slender rice is sold at high price in the market. In T. Aman 2008-09 breeding lines were analyzed for milling performance, physical and chemical properties of rough rice, brown rice and milled rice. All samples were analysed using the methods established at GQN Division. Thirty three breeding lines of T. Aman secondary yield trial (SYT) materials were analysed for physicochemical and cooking properties to evaluate their quality.

Source of Information: BRRI Annual Report 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, 7 lines had more than 90% head rice yield, only two lines had unacceptable head rice yield, kernels of the most of lines were also translucent, only one line got translucent with white belly. All of the lines color was brown. The length of the rough rice was 8-12 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 6 lines were bold. More than 25% amylose content gives nonsticky cooked rice; 20-25% amylose containing rice gives soft and comparatively sticky cooked rice. 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