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Physicochemical and Cooking Properties of Submergence Tolerant Genotype -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:

Milling outturns of submergence tolerance genotypes were satisfactory but head rice yield was unacceptable for two genotypes. More than 20% chalkiness was observed in one sample and two samples had low gelatinization temperature of the starch.

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 evaluate the rice quality under submergence condition.

Methodology:

Fifteen lines were supplied by Plant Breeding Division. Physicochemical and cooking properties were evaluated using methods established in GQN Division.

Source of Information: BRRI Annual Report 2008-2009

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Fifteen lines or varieties were tested for the evaluation of physicochemical and cooking properties. Milling outturns of all the samples were satisfactory whereas percentage of head rice yield was unacceptable for two samples. All of the samples had more or less chalkiness but more than 20% chalkiness was found in one sample. One the basis of the length of grain, there were three categories grain namely two long, twelve medium and one short. Medium and long grains are more preferable to the consumers. The alkali spreading value varied between 3.0 and 6.8, whereas two samples had high alkali spreading value which indicates low gelatinization temperature of the starch. Amylose content of grain is an important parameter that is responsible for tenderness, sticky or nonsticky cooked rice. Only two samples had intermediate amylose content and rest of the sample contain high amylose. The elongation ratio of the samples was satisfactory. Elongated cooked rice is attractive and more preferable for consumption.

Knowledge Management: Report/Proceedings