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Determination of Physicochemical and Cooking Properties of Rice Varieties from Ard Division-2008

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

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

Abstract/ Executive Summary:

Twelve varieties of ARD Division were analyzed. All the varieties were long grain. Elongation ratio of cooked rice was not satisfactory level. Milling outturns were acceptable.

Keywords: Cooking, Milling outtran, Imbibition and elongation ratio

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2008

End Date: 01-06-2009

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the physico-chemical characteristics of rice varieties.

Methodology:

12 rice varieties were supplied by ARD Division, BRRI. All the samples were analyzed using methods established at GQN Division.

Source of Information: BRRI Annual Report 2008-2009

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Physical properties of 12 rice samples were analyzed to evaluate their quality. The length of all samples range was 6.07-7.10 mm and breadth was 2.06-2.30 mm. All samples were long grain. Among the samples, cooking time of two samples was less than 15 min. and elongation ratio was 1.31-1.52. The elongation ration is an important parameter of cooked rice. Long grain elongates more in length. The elongation ratio of these samples was not satisfactory level. Milling outturns of almost all the samples were at satisfactory level. Imbibition ratio is defined as the ratio of cooked rice over the volume of uncooked rice. It shows the volume expansion of rice after cooking. In our country, people prefer rice having more volume expansion of cooked rice. Among the 12 samples, volume expansion was between 8-11 ml.

Knowledge Management: Report/Proceedings