Identification of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars

Physical, cooking and protein characteristics of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars were studied for establishing criteria of identification. Paddy grains of Basmati-386 had the least thousand seed weight while milled rice had maximum kernel length and L/B ratio. Basmati-386 took minimum cooking time and exhibited the highest elongation ratio. The ΔL/ΔW ratio better distinguished the three cultivars as Basmati-386 had a significantly higher value. SDS–PAGE of globulin and glutelin could be used as an identification tool for differentiating the three cultivars by protein patterns.