October 2020 Vol. 8 No.10

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Shamim F
Riaz M

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Original Research Article

Estimation of amylose content of rice varieties using NIR spectroscopy technique and its impact on cooking quality

Farah Shamim^*, Mohsin Ali Raza, Misbah Riaz

Rice Research Institute, Kala Shah Kaku. Phone No. 04237951826
Fax No. 04237951827

*Correspondence Author E-mail:- farah_tirmazi@yahoo.com
 
Received: 28 August 2020  I  Accepted: 20 September 2020  I  Published: 25 October 2020  I  Article ID: MRJASSS-20-033
Copyright © 2020 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Abstract

From the present study, the amylose content of the Basmati and non-basmati rice varieties of Punjab, Pakistan was assessed. The varieties of Basmati and Non-Basmati rice selected for this study were namely, Super Basmati, Basmati-515, Kissan Basmati, Chenab Basmati, Kissan Basmati, PK 1121 Aromatic, KSK 434, KSK 133, KS 282, IR-6, IR-9. The amylose content of Non-basmati varieties was found to be lowest. Whereas the amylose content in Basmati varieties was found to be lower than coarse (Non-Basmati). All the varieties were found to be significantly different between the groups but are found to be significantly similar within them.

Keywords: Amylose content, Basmati, Cooking, Non-Basmati, Rice varieties