Kumara KHCH1*, Pathinayake BD1, Siriwardana MHU1, Withanawasam DM1, Hafeel RF1, Manamperi NP2
1Rice Research Station, Department of Agriculture, Ambalantota, Sri Lanka
2Regional Rice Research and Development Center, Department of Agriculture, Bombuwala, Sri Lanka
Abstract
Rice and its products are the staple food for the majority of people in developing countries.
Rice is basically consumed as entire grain or grain-based products, especially in Asian countries.
Consumer interests are considerable with low amylose comprised products which stand fairly in crispy texture
with brown rice-based foods but do not contain the high amount of calories. Assortment of the most appropriate
rice variety for puffing ability is very much crucial and is primarily dependent upon its amylose content.
This has a direct impact on grain enlargement. Rice variety Bg 98-2571 and international rice line IR 70422-66-5-2
were crossed at Rice Research Station, Ambalantota expecting the maturity duration of 90-99 days and high yield white
pericarp elite rice variety At 309. All growth, yield and quality parameters of the newly improved rice line were examined
with stranded varieties. Variations of brown rice, head grains, gelatinization temperature, amylose content and major pest
and disease reactions of the rice variety (At 309, At 306, At 308 and At 405) were screened. The experiment was laid out in
randomized complete block design (RCBD), with four replicate and four rice varieties during the 2020/21 Maha.
Analysis of variance was performed using STAR for Windows version 2.0.1 (IRRI 2014) and means were separated using LSD.
Rice variety At 309 was recorded as significantly (p-value 0.05) lower amylose (15.5 - Low) rice variety which is effective
to enhance the confectionary product quality improvement by avoiding the unnecessary water absorbance and making the
appropriate cocking qualities with good texture. At 405 (17.2 - Low) rice variety was shown low amylose content most similarly
to At 309. However, At 405 was not resistant to major pests and diseases. Although, rice variety At 309 was shown resistant
to major pests and diseases such as Blast, Bacterial Leaf Blight, Gall Midge and Brown Plant Hoppers it was variety
At 309 could be considered as most promising variety for the rice based confectionary production in the Sri Lanka.
Keywords:
Amylose, Gelatinization, Rice, Texture, Yield
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