Characterization of Traditional (Basmati 370) and Developed (Pusa Basmati 1) Basmati Rice

Figures & data

Table 1 Nutrient composition of Basmati 370 (traditional) and Pusa Basmati 1 (developed) rice cultivars (n = 3)

Parameters	Brown		Milled
	Basmati 370	Pusa Basmati 1	Basmati 370	Pusa Basmati 1
Ash ( % )	1.1 ± 0.07	1.16 ± 0.14	0.82 ± 0.16	0.97 ± 0.03
Crude fat ( % )	2.72 ± 0.68	2.46 ± 0.23	1.40 ± 0.18	1.61 ± 0.04
Protein ( %)	9.25* ± 1.0	11.27* ± 0.64	8.87* ± 0.01	9.47* ± 0.01
Carbohydrate (%) (by difference)	72.84 ± 1.74	71.11 ± 1.0	74.88* ± 0.34	73.95* ± 0.1
Calorific value (kJ 100 g^−1)	1473.75* ± 3.17	1468.56* ± 0.71	1455.83* ± 0.3	1457.72* ± 0.11
Values reported as mean ± standard deviation on 14% moisture content basis.
*Values are significantly different [Student ‘t’ test (p < 0.05)].

Table 2 Osborne fractions of Basmati 370 (traditional) and Pusa Basmati 1 (developed) cultivars

Protein type	Protein content, g/100 g crude protein
	Basmati 370	Pusa Basmati 1
Albumin	3.55* ± 0.99 (4.23 ± 1.18)	12.96* ± 0.06 (14.82 ± 1.22)
Globulin	8.21* ± 0.56 (9.81 ± 0.67)	13.49* ± 0.09 (15.42 ± 0.96)
Prolamin	3.51* ± 0.40 (4.19 ± 0.48)	4.62* ± 0.34 (5.27 ± 2.11)
Glutelin	68.49* ± 1.32 (81.77 ± 1.11)	56.37* ± 3.97 (64.26 ± 0.06)
Residue	16.24	13.16
Values in parentheses indicate percentage of soluble protein.
*Values are significantly different [Student ‘t’ test (p < 0.05)].

Figure 1 SDS-PAGE of Pusa Basmati 1 and Basmati 370 on 14% gel. (M: Marker; Lane 1: Albumin; Lane 2: Globulin; Lane 3: Prolamin; and Lane 4: Glutelin of Pusa Basmati 1; Lane 5: Albumin; Lane 6: Globulin; Lane 7: Prolamin; and Lane 8: Glutelin of Basmati 370).

Table 3 Molecular weight (kDa) and mass proportion (%) of albumin and globulin fractions of Basmati 370 and Pusa Basmati 1 under reduced electrophoretic conditions

Protein type	Pusa Basmati 1	Basmati 370
Albumin	90.32 (4.11)	91.65 (12.20)
	81.04 (3.73)	82.36 (4.27)
	64.98 (3.56)	50.67 (6.25)
	34.25 (15.44)	47.09 (5.81)
	24.37 (61.76)	39.06 (13.33)
	17.47 (11.41)	20.46 (33.11)
	—	18.48 (24.98)
Globulin	148.72 (1.13)	148.86 (6.03)
	104.23 (1.64)	102.08 (2.57)
	81.04 (2.12)	83.25 (5.46)
	72.63 (2.36)	76.61 (11.50)
	63.96 (6.82)	63.19 (15.23)
	60.89 (7.93)	55.27 (6.37)
	29.88 (17.06)	47.09 (7.29)
	19.63 (49.27)	34.25 (11.72)
	17.27 (8.68)	23.3 (6.97)
	14.71 (2.98)	20.46 (18.47)
	—	18.48 (8.38)
Values in parenthesis indicate mass proportion(%) of subunits.

Table 4 Molecular weight (kDa) and mass proportion (%) of prolamin and glutelin fractions of Basmati 370 and Pusa Basmati 1 under reduced electrophoretic conditions

Protein Type	Pusa Basmati 1	Basmati 370
Prolamin	30.75 (35.55)	32.06 (40.9)
	21.52 (34.53)	23.3 (59.1)
	17.94 (19.28)	—
Glutelin	76.61 (9.35)	20.03 (100)
	56.8 (6.8)	—
	47.09 (6.6)	—
	29.44 (34.85)	—
	20.46 (22.73)	—
	18.82 (11.9)	—
	14.84 (7.78)	—
Values in parenthesis indicate mass proportion(%) of subunits.

Table 5 Cooking characteristics of polished rice from Basmati 370 (traditional) and Pusa Basmati 1 (developed) rice cultivars (n = 3)

Parameters	Basmati 370	Pusa Basmati 1
Length (mm)	10.64 ± 0.72	11.24 ± 1.0
Breadth (mm)	2.28 ± 0.22	2.09 ± 0.21
Thickness (mm)	1.98 ± 0.12	1.96 ± 0.17
L/B	4.69 ± 0.51	5.44 ± 0.96
Coefficient of longitudinal expansion	1.67 ± 0.19	1.54 ± 0.12
Coefficient of latitudinal expansion	1.30 ± 0.17	1.23 ± 0.15
Elongation index	1.30 ± 0.2	1.28 ± 0.25
Coefficient of dimensional changes	7.85	10.39
Water absorbed (g/g)	2.15* ± 0.06	2.02* ± 0.01
Swelling number	3.15* ± 0.06	3.02* ± 0.01
W/S	1.21* ± 0.04	1.07* ± 0.01
Stickiness	0.73 ± 0.1	0.76 ± 0.06
Solid loss (%)	3.55* ± 0.02	1.96* ± 0.09
Time of cooking (min)	17.33* ± 1.15	14.33* ± 0.58
Aroma	Good	Faint
Values reported as mean ± standard deviation. Coefficient of dimensional changes calculated on the basis of average value.
*Values are significantly different [Student ‘t’ test (p < 0.05)].