Cooking and eating characteristics of some newly identified inter sub-specific ( indica/japonica) rice hybrids

Experiments were conducted to determine the cooking and eating characteristics of 17 newly identified inter sub-specific ( indica/japonica) rice hybrids. Superior cooking performance over DRRH-1 was observed in 14 hybrids for length of cooked rice elongation, all the hybrids for kernel elongation ratio, 14 hybrids for elongation index, 11 hybrids for water uptake, and 6 hybrids for volume expansion. Among the hybrids, 2 hybrids showed low amylose content (18.8%) and 7 hybrids showed high amylose content (26-30%), while the remaining 8 hybrids showed intermediate amylose content (20-25%) which was considered the best from the cooking point of view. The amylose content of the hybrids depended on the amylose content of parents. Maximum hybrids showed intermediate gelatinization temperature (GT) and intermediate amylose content which is preferred by the consumers. High amylose grains had low GT, intermediate amylose grains had intermediate GT while low and very low amylose types had high GT.