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Development of low amylose rice (Oryza sativa. L) variety at 309 for rice based confectionery production in Sri Lanka

Authors:

K. H. C. H. Kumara ,

Department of Agriculture, Ambalantota, LK
About K. H. C. H.
Rice Research Station
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B. D. Pathinayake,

Department of Agriculture, Ambalantota, LK
About B. D.
Rice Research Station
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M. H. U. Siriwardana,

Department of Agriculture, Ambalantota, LK
About M. H. U.
Rice Research Station
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D. M. Withanawasam,

Department of Agriculture, Ambalantota, LK
About D. M.
Rice Research Station
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R. F. Hafeel,

Department of Agriculture, Ambalantota, LK
About R. F.
Rice Research Station
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N. P. Manamperi

Department of Agriculture, Bombuwala, LK
About N. P.
Regional Rice Research and Development Center
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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.
How to Cite: Kumara, K.H.C.H., Pathinayake, B.D., Siriwardana, M.H.U., Withanawasam, D.M., Hafeel, R.F. and Manamperi, N.P., 2022. Development of low amylose rice (Oryza sativa. L) variety at 309 for rice based confectionery production in Sri Lanka. Tropical Agricultural Research and Extension, 25(2), pp.195–199. DOI: http://doi.org/10.4038/tare.v25i2.5575
Published on 30 Jun 2022.
Peer Reviewed

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