Changes in cooking behaviour of basmati and non basmati rice genotypes during storage

Rice grains of eigRt basmati and four non basmati genotypes were stored at room temperature for 4, 8 and 12 months. After completion of successive storage periods, grains were analysed for cooking characteristics. Data on cooking behaviour of stored rice indicated improvement in cooking attributes governing quality. Elongation ratio, swelling ratio, cooking time, volume expansion and water uptake ratio increased regularly after 4, 8 and 12 months of rice aging. Solids lost (%), gel consistency and stickiness declined continuously in 4, 8 and 12 months stored basmati and non basrnati rice genotypes.