Department of Biochemistry, CCS Harvana Agricultural University, Hisar-125004, India
Basmati rice grains of eleven genotypes and one non-basmati type were stored at room temperature for 4, 8 and 12 months. After completion of successive storage periods, grains were analyzed for cooking characteristics. Cooking tests on aged rice revealed that cooking time, solids lost in gruel, swelling ratio, gel consistency and stickiness increased but elongation ratio, water absorption and water uptake ratio increased whereas no effect was observed on alkali value.
