Basmati rice is recognized in the world due to fine characteristics. Keeping in view consumer interest; quality characteristics were determined to integrate overall quality of variety; and trace out relationship among popular basmati cultivars. Varieties size varied significantly (6.61 to 7.7 mm; 7.05 ± 0.45; CV = 6.383) corresponding thousand kernels weight range (16.0 to 18.1 g). Relationship of size, shape and corresponding quality index were r = 0.97, r = 0.72 and r = 0.68, respectively. Analogy prevailed in common cooking and physicochemical traits. Elongation and solid loss in gruel correlated to water uptake as r = 0.452 and r = 0.55, respectively. Physicochemical characteristics differences comprised of amylose (19.8 to 25.4%); alkali digestion value (2.5 to 4.5); Gel consistency (59.0 ± 1 to 64.4 ± 2 mm); crude protein (6.94 to 9.53%); lipids (0.39 to 0.45%); fiber (0.07 to 0.08%); ash (0.67 to 0.85%); Ca, K, P Na and Mg (0.21 to 0.84 g/100 g) and Fe, Zn, Cu and Mn (180 to 3602 µg/100 g). Extent of relationship of amylose to size (r = 0.36) was same as weight (r = 0.32). Differences implicated characteristics like size, shape, quality index; alkali spread value is better criterion for assessing adulteration or varietal admixture. Differences in index corresponding to breadth or thickness are very small compared to length. Variations in size and shape (6.383 and 6.69%) are considerable denoting varietal development from single origin basmati 370. Pronounced differences in arithmetic values towards upper limit in data range size, and shape showed sufficient advancement in quality enhancement. If varietal development further skewed then varieties like Basmati 370; Kashmir; and Shaheen though pioneer in quality may tender out liar. Alternatively, sub classification of these varieties is inevitable.
Keywords: Rice varietal development, Optical, Physical, Cooking characteristics, Amylose, H2O uptake
