Rice is a food crop of world-wide importance and forms the foundation of the diet of over 3 billion people, constituting over half of the World’s population. The best performing five hybrids with respect to the single plant yield and their parents were analysed for cooking quality and physico-chemical characteristics. The cross combination, ADT 43 x Anna (R) 4 with the high milling per cent of 50 had medium slender grains with KLAC of 9.55 mm. The LER is also less than 2.00 (0.58), with intermediate gelatinization temperature and amylose content. It had desirable feature of soft gel consistency.
Quality, gelatinization, amylose and gel consistency
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