Grain Quality Characteristics of Some Beruin Rice Varieties of Bangladesh

By S.S. Dipti, M.N. Bari, K.A. Kabir. 2003

66 citations recorded by the source corpus.

Grain quality characteristics of ten Beruin rice varieties were studied in the laboratory of the Grain Quality and Nutrition Division of Bangladesh Rice Research Institute and compared with a popular sticky local rice variety, Ranga Binni. Thousand paddy weights of the tested varieties ranged between 14.3 g to 25.5 g. Milling out turn of the tested varieties were satisfactory compared to the check variety and ranged from 68% to 71%. Head rice out turn of four varieties was unsatisfactory out of 10 varieties. Head rice out turn of the tested varieties ranged 33 to 91%. All the Beruin varieties had opaque grain but appearance of seve n varieties were good and remaining three were fair. The length and breadth of the milled rice ranged from 4.5 to 5.7 and 1.7 to 2.4, respectively. Likewise, length to breadth ratio of the varieties ranged from 2.0 to 2.8 and size and shape of all the varieties were medium bold except two. All the varieties contained low amylose ranged from 7.9 to 10% including the check variety. Protein percent of the varieties ranged from 6.2 to 9.4. Cooking time of the Beruin varieties were more or less similar and ranged from 14 minutes to 17.5 minutes. Elongation and Imbibition ratio of the varieties ranged form 1.3 to 1.6 and 3.0 to 4.3, respectively.

Subfields: Ecology, Evolution, Behavior and Systematics, Plant Science

View Paper: https://www.semanticscholar.org/paper/2de2844881b11e528f4b9318867015ce65ae7669

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

  1. R. Bhat

Citations in the corpus