GRAIN CHARACTERISTICS AND COOKING QUALITY OF AROMATIC AND NONAROMATIC, LONG AND SLENDER VARIETIES OF RICE (ORYZA-SATIVA)

Physico-chemical characteristics of 12 long and slender rices (Oryza s aliva L) - including aromatic (9) and non-aromatic (3) - were studied in 1992. High-density grain (%) show-ed significant positive associati on with 1 000-grain weight, hulling, milling and head-rice recovery. O n the basis of physical appearance, amylose content, alkali value, gel consistency and cooking quality, viz water uptake, kernel length and breadth after cooking and volume expansion, 'Basmati 385' and 'Gaurav' among the scented and 'Hatipanjari' among the non-scented. were found superior to others and could bc used as donors for quality rice-breed ing programme.