EFFECT OF GEOGRAPHICAL LOCATION AND VARIETY ON MILLING, PHYSICOCHEMICAL AND COOKING PROPERTIES OF PROMINENT RICE VARIETIES GROWN IN PUNJAB, PAKISTAN

Abstract

The aim of this study was to check the cooking quality of Basmati varieties grown at different locations in Punjab, Pakistan. This experiment was conducted in a factorial design arranged in a completely randomized design with three replications. The factors considered were variety (Super Basmati, PK 1121 aromatic and Basmati 515), and geographical region (Kala shah kaku (KSK), Faisalabad, Bahawalnagar, Farooqabad and Sargodha). Collected cleaned Paddy samples were converted to white rice and analyzed for milling, chemical and cooking properties. Data revealed significant impacts of variety and location on rice quality traits. The variety Super basmati was the most consistent in terms of grain length, amylose, alkali-spreading value and elongation ratio (E/R) among all studied locations. The mean grain length of studied varieties ranged from 7.18 to 8.50 mm. The alkali spreading value ranged from 4.00 to 7.0. Basmati-515 grown at Farooqabad had significantly more grain elongation (2.08) compared to others. The protein content was intermediate in all the studied varieties grown at all regions (6.80 to 7.50 %). The maximum values for average grain length (AGL) (8.50), cooked grain length (CGL) (17.45) and E/R (2.08) were found in PK 1121 Aromatic at KSK and Farooqabad respectively. This study can help the researchers to decide suitable area for specific rice varieties.