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Characterization of Traditional (Basmati 370) and Developed (Pusa Basmati 1) Basmati Rice

Characterization of Traditional (Basmati 370) and Developed (Pusa Basmati 1) Basmati Rice Traditional ( Basmati 370 ) and developed ( Pusa Basmati 1 ) varieties were characterized on the basis of biochemical and cooking properties. Electrophoregram of glutelin fraction gave clear distinction to Basmati 370 having single distinct subunit of 20 kDa while Pusa Basmati 1 had multiple bands of varying molecular weights. The coefficient of dimensional changes distinguished the two genotypes clearly. Developed Basmati rice revealed shorter cooking time, higher elongation ratio, and lower solid loss, but it lacked the classic aroma as compared to traditional variety. Specific proteins might be associated with the superior characteristics of the Basmati genotypes. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Properties Taylor & Francis

Characterization of Traditional (Basmati 370) and Developed (Pusa Basmati 1) Basmati Rice

Abstract

Traditional ( Basmati 370 ) and developed ( Pusa Basmati 1 ) varieties were characterized on the basis of biochemical and cooking properties. Electrophoregram of glutelin fraction gave clear distinction to Basmati 370 having single distinct subunit of 20 kDa while Pusa Basmati 1 had multiple bands of varying molecular weights. The coefficient of dimensional changes distinguished the two genotypes clearly. Developed Basmati rice revealed shorter cooking time, higher elongation ratio, and lower solid loss, but it lacked the classic aroma as compared to traditional variety. Specific proteins might be associated with the superior characteristics of the Basmati genotypes.
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