Author(s):

Pushpa R, Suresh R, Iyyanar K, Mannimaran R and Sassikumar D

Abstract: Amylose content is considered to be the single most important characteristic for predicting rice cooking and processing behaviors. This parameter is there- fore being used for screening breeding lines for rice improvement programs for better cooking quality. The study material was selected from short duration germplasm. Two hundred genotypes screened for their amylose content and gelatinisation temperature as indexed by the alkali disintegration patterns and gelconsistancey. Out of two hundred germplasm estimated for amylose 45 entries recorded very low amylose content of below 8%, 126 entries recorded for low amylose of 8-20%, 14 genotypes recorded intermediate amylose and 15 entries recorded high amylose of more than 25%. Gel consistency values ranges from 22.00mm to115mm. A significant difference was observed for gel consistency 73 entries recorded very flaky rice with hard gel consistency, 97 entries were flaky rice with medium gel consistency and 30 entries were soft rice with soft gel consistency. Gelatinization temperature were categorized in to low, intermediate and high and in 200 genotype 71 entries recorded high GT, 99 entries comes under intermediate and 30 entries were low. Results of this study between the various rice varieties investigated might be able to provide vital information on identifying intermediate amylose rice varieties with soft GC and intermediate GT. Genotypes identified can be utilized in breeding programme directed towards improving the cooking quality and the genotype. Genotypes with high amylose content can be further study for identifying low glycemic index rice as amylose are inversely correlated trait to Glycemic Index.

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