Cooking and eating characteristics of some newlyidentified inter sub-specific (indica/japonica) rice hybrids

摘要

Experiments were conducted to determine the cooking and eating characteristics of 17 newly identified intersub-specific (indica/japonica) rice hybrids. Superior cooking performance over DRRH-1 was observed in 14 hybrids forlength of cooked rice elongation, all the hybrids for kernel elongation ratio, 14 hybrids for elongation index, 11 hybrids forwater uptake, and 6 hybrids for volume expansion. Among the hybrids, 2 hybrids showed low amylose content (18.8%)and 7 hybrids showed high amylose content (26-30%), while the remaining 8 hybrids showed intermediate amylose content(20-25%) which was considered the best from the cooking point of view. The amylose content of the hybrids depended onthe amylose content of parents. Maximum hybrids showed intermediate gelatinization temperature (GT) and intermediateamylose content which is preferred by the consumers. High amylose grains had low GT, intermediate amylose grains hadintermediate GT while low and very low amylose types had high GT.