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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)