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Grain quality characteristics of pakistani commercial rice varieties


, : Grain quality characteristics of pakistani commercial rice varieties. Pakistan Journal of Agricultural Research 9(4): 431-436

The physicochemical characteristics of aromatic and non-aromatic commercial rice varieties grown in Pakistan were studied. Highest values for length (7.3 mm) and elongation ratio (2.1) were recorded in 'Basmati-6129', whereas lowest values of 5.8 mm and 1.3 for the same quality traits were observed in'JP-5'. Protein content (PC) ranged from 6.5 to 8.7% and from 6.4 to 8.6% in aromatic and non-aromatic rices, respectively. Classification on the basis of amylose content (AC), gel consistency, alkali spreading value (AS) and gelatinization temperature (GT) were made. 'Lateefy', 'DR-82' and 'JP-5' showed differennet quality trends in their respective groups. 'IR-8' was the hardest (35 mm) while 'DR-82' had the softest (82 mm) gel consistency. Significant negative correlations between GT and PC, between GT and AS and between AC and AS wer observed. Strong aroma was perceived in 'Basmati-370'.

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