Vol. 10, Issue 11 (2021)

Author(s):
Deepika Kannaujia, Nand Kumar, Sanjay Kumar, Rajkumar and Shakti Singh

Abstract:
The present investigation entitled the Thermal and cooking quality of Rice (Oriza sativa) grown under salt stress condition, was conducted at Department of Agricultural Biochemistry, C.S. Azad University of Agriculture and Technology, Kanpur during the year 2018-2019 and 2019-2020. The experiment was laid down with using complete Randomized Design (CRD) With ten Promising salt Tolerant Rice Varieties viz. CSR-10, CSR-13, CSR-23, CSR-27 CSR-30, NDR-97, CSAR-1604, CSAR-1610, CSAR-1620, CSAR-1572. The result of an experiment on various thermal quality of salt tolerant rice varieties among which CSR-30 have high kernel elongation (12.36mm), kernel elongation ratio (1.53mm), and Alkali spreading value (6.1) while water uptake is high in NDR-97 (426.5ml) and Volume expansion high in CSAR-1610(13.07mm).In Cooking quality CSR-30 and CSR-27 have better quality of aroma, Softness and have less stickiness over all Salt tolerant rice varieties. almost all varieties are long slender in appearance but CSR-10 are small slender.