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Rice

Table 1 Grain and cooking quality characteristics of improved Basmati rice variety PB 1121 compared to Basmati 370, Taraori Basmati and Pusa Basmati 1

From: Pusa Basmati 1121 – a rice variety with exceptional kernel elongation and volume expansion after cooking

Variety

Milling%

HRR%

KLBC (mm)

KBBC (mm)

KLAC (mm)

ER

Basmati 370

72.5

53.0

6.89

1.85

13.40

1.94

Taraori Basmati

69.0

49.9

7.15

1.78

13.97

1.95

Pusa Basmati 1

67.0

48.5

7.38

1.80

14.75

2.00

PB 1121

70.5

54.5

8.00

1.90

21.50

2.69

  1. HRR-Head rice recovery, KLBC-Kernel length before cooking, KBBC - Kernel breadth before cooking, KLAC-Kernel length after cooking, ER-Elongation ratio (Source: Singh et al. 2002)
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