Basmati rice: a review

India contributes about one‐third of the world acreage under rice. Rice is available in over 5000 varieties, of which Basmati rice occupies a prime position on account of its extra long superfine slender grains, pleasant, exquisite aroma, fine cooking quality, sweet taste, soft texture, length‐wise...

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Bibliographic Details
Published in:International journal of food science & technology 2002-01, Vol.37 (1), p.1-12
Main Authors: Bhattacharjee, Paramita, Singhal, Rekha S., Kulkarni, Pushpa R.
Format: Article
Language:English
Subjects:
Basmati rice
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
marketing and trade
Milk and cheese industries. Ice creams
quality
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Summary:India contributes about one‐third of the world acreage under rice. Rice is available in over 5000 varieties, of which Basmati rice occupies a prime position on account of its extra long superfine slender grains, pleasant, exquisite aroma, fine cooking quality, sweet taste, soft texture, length‐wise elongation with least breadth‐wise swelling on cooking and tenderness of cooked rice. This article reviews the quality and aroma traits of Basmati rice, particularly the varieties grown in different parts of India and Pakistan, the agronomy, breeding and physiology of the grain, the trade scenario, Agmark grade designation for export and the US patent of new hybrid strains of Basmati.
ISSN:0950-5423
1365-2621
DOI:10.1046/j.1365-2621.2002.00541.x