1Division of Food Science & Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar190 025, Jammu & Kashmir, India.
2Mountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar190 025, Jammu & Kashmir, India.
3Division of Genetics & Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar190 025, Jammu & Kashmir, India.
*Corresponding Author: B. Shikari, Division of Genetics & Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar190 025, Jammu & Kashmir, India, E-Mail: asifshikari@skuastkashmir.ac.in
The study investigates the quality of various rice genotypes, focusing on the identification of rice (Oryza sativa L.) genotypes with low GI to promote healthy dietary options. Given the link between amylose content and GI, evaluation was carried out for grain and kernel characteristics, amylose content, pasting and thermal properties. Significant variability in amylose content, with NR-AB 1 showing the lowest at 12.42% and Pusa Basmati 1509, the highest at 25.01%, was recorded. Pasting properties evaluated through RVA showed a wide range of viscosities, indicating differences in the thickening and water-binding capacities of the rice flour from various genotypes. Molecular marker analysis and allelic profiling at loci controlling starch properties further provided a genetic perspective on rice quality. The research offered valuable insights for rice breeders, food scientists, and the culinary industry, where the low GI genotypes were identified, which can be further promoted for product development.
Rice, quality, gene, markers, glycaemic index, amylose
