摘要：The experiment was conducted to know the Physico-chemical and cooking properties of six fine rice varieties. Among the varieties, milling and head rice out-turn ranges from 64 - 70% and 61 - 82%, respectively. The highest milling out-turn (70%) was found in the variety Superfast and lowest in Khazar. On the other hand, head rice out-turn was the highest (82%) in Khazar and lowest (61%) in Bashmati PNR. Grain length and breadth of the varieties ranges from 3.6 – 6.5 mm and 1.7 – 3.7 mm, respectively. The highest length (6.5 mm) was found in Khazar and the highest length-breadth ratio were found in Khazar and Superfast. Lowest grain length (3.6 mm) and length-breadth ratio (1.3) were found in Badshabhog and Bashmati 4488, respectively. Amylose content of the varieties ranges from 18.6 - 28.0% and the highest protein (8.6%) was found in BRRI dhan28 followed by Badshabhog and Superfast. All the varieties contain more or less standard rate (7%) of protein. Maximum cooking time (25 min.) were required in the variety of Bashmati 4488 and minimum (14.5 min.) in Badshabhog. Elongation and imbibition ratio were greater than 1.3 and 4.0 respectively in all the varieties except Khazar. Lowest elongation ratio (1.2) was found in Khazar.
