Grains of Basmati rice get elongated on being cooked – because of higher content of:

The correct answer is (b), amylose. Amylose is a type of starch that is found in high concentrations in basmati rice. When rice is cooked, the amylose molecules absorb water and swell, causing the grains to elongate.

Lysine is an essential amino acid that is not found in high concentrations in basmati rice. Sugar is a simple carbohydrate that is found in all types of rice, but it does not cause the grains to elongate when cooked. Oil is a lipid that is not found in high concentrations in basmati rice.

Here is a more detailed explanation of each option:

• (a) Lysine is an essential amino acid that is not found in high concentrations in basmati rice. Amino acids are the building blocks of proteins, and essential amino acids are those that the body cannot produce on its own and must be obtained from food. Lysine is important for the growth and repair of tissues, and it also helps to build muscle.
• (b) Amylose is a type of starch that is found in high concentrations in basmati rice. Starch is a complex carbohydrate that is made up of glucose molecules. When rice is cooked, the amylose molecules absorb water and swell, causing the grains to elongate.
• (c) Sugar is a simple carbohydrate that is found in all types of rice. Sugar is made up of glucose and fructose molecules. When rice is cooked, the sugar molecules dissolve in the water, but they do not cause the grains to elongate.
• (d) Oil is a lipid that is not found in high concentrations in basmati rice. Lipids are a type of fat that is made up of fatty acids. When rice is cooked, the oil molecules do not absorb water and do not cause the grains to elongate.