Physico-chemical and cooking characteristics of Azad basmati

The experiment was conducted to study grain quality characteristics of Azad Basmati and to compare with other prominent Basmati rice varieties. The result of an experiment on various milling characteristics of Basmati rice varieties, among which Azad basmati exhibited high hulling (73.53%), milling (65.77%) and the highest head rice out-turn, having long-slender, translucent, creamy white kernels. Kernel dimensions of Azad Basmati were satisfactory in respect of breadth (1.60 mm) and Length/Breath (L/B) ratio (3.93) but kernel length (6.28 mm) fell marginally short than the desired minimum kernel length for Basmati rice (6.6 mm). On cooking Azad Basmati exhibited highest kernel elongation ratio (KER) and volume expansion ratio (VER) 2.20 and 4.00, respectively. Azad Basmati turned-out to be the best in respect of hulling rice recovery (HRR) (62.67%) as compared with all the check varieties (43 to 50%). Kernel breadth and L/B ratio of Azad Basmati were comparable to most check varieties, however, fell marginally short in respect of grain length than the desired minimum acceptable standard of 6.6 mm. All the check varieties except Basmati-370 were comparable to Azad Basmati in respect of volume expansion ratio (VER). All check varieties in respect of VER, KEaC and KER were not found to be significantly better than Azad Basmati excepting Basmati-370 and Pusa Basmati-1 in respect of VER and KEaC, respectively. Azad Basmati variety was high (22.8%) in amylose content (AC) as compared to evolved basmati varieties Basmati-370, Pusa Basmati-1 and Basumathi but found lower than Type-3 and Improve Pusa Basmati-1 and, Azad Basmati was found intermediate except Basumathi. (C) All Rights Reserved