Biochemical characterization and grain quality evaluation of some aromatic rice varieties/ lines for food security
YOGENDRA SINGH*, ANITA BAJPAI1 AND U.S. SINGH1
Journal Title:International Journal of Agricultural Sciences
Aromatic rices are preferred by consumers all over the world due to its flavour and palatability. A large number of these collections are
available but there is still scope for systemic analysis on grain quality and genetic divergence front. India possesses an immense wealth of Basmati
and non Basmati aromatic rice varieties and land races exhibiting a wide variability in their grain quality and cooking characteristics. In present
study forty varieties/lines of Basmati and non Basmati aromatic rices were evaluated for their physical and quality characteristics. Among all
quality characteristics aroma was considered as most important quality parameter of high quality rice. In our study aroma ranged from very low to
strong. The gelatinizing temperature ranged from low to high intermediate category. This was indirectly decided by alkali digestion score which
ranged from 7.0 to 2.0. Cooked kernel length, cooked kernel breadth, elongation ratio, gel consistency and amylose content were also recorded.
Various grain quality parameters of these varieties/lines were compared to premium Dehradun basmati 3020. Based on this study it was revealed
that besides Basmati rice other non Basmati aromatic rice varieties should also promoted by scientists and adopted by more and more farmers
and traders so the consumers can get better aromatic rice at lower cost and simultaneously we can maintain our traditional non basmati aromatic
rice germ plasm.