Vol. 11, Issue 11 (2022)

Author(s):
Sunil Indrajit Warwate, Haritha Bollinedi, Veda Krishnan and Archana Singh

Abstract:
The production and consumption of basmati rice have increased tremendously in the present time. Starch is the principal component we are getting from rice grain. The quality of starch depends on the amount of amylose and amylopectin. There are increased health risks from consuming rice which has come out due to its high glycemic index. Therefore, starch and its components have been estimated in 10 basmati rice genotypes. In the current study, the starch content among the studied basmati rice genotypes ranged from 77.05 to 81.39 percent. The amylose and amylopectin contents were found to be 17.04 to 27.82% and 49.88 to 63.03% respectively. In addition to this, the ratio of amylose to amylopectin was 0.27 to 0.56. Therefore, it is concluded that these basmati rice genotypes have moderate amylose to amylopectin contents and thus consuming such genotypes may slow down the rise in blood sugar levels, and hence consumers may avoid the possibility of diseases like diabetes, obesity, fatigue, etc. This information may be utilized with some additional research to manipulate the starch quality of basmati rice.