Cooking quality and physico-chemical characteristics analysis for drought tolerant hybrids in rice

V Karpagam; S Jebaraj; S Rajeswari

doi:https://doi.org/

Journal of Innovative Agriculture, Volume 2, Issue 3 : 1-4

Research Article

OPEN ACCESS | Published on : 27-Sep-2015

Cooking quality and physico-chemical characteristics analysis for drought tolerant hybrids in rice

V Karpagam
Department of Plant Breeding and Genetics, Vanavarayar Institute of Agriculture, Pollachi- 642103, Tamil Nadu, India.
S Jebaraj
Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Madurai- 625104, Tamil Nadu, India.
S Rajeswari
Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore – 641003, Tamil Nadu, India.

Abstract

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.

Keywords

Quality, gelatinization, amylose and gel consistency

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