Table 2. Varietal difference in pasting properties of rice flour

Rice type	Variety	Pasting properties (RVU)
Rice type	Variety	PT¹⁾ (℃)	Peak	Trough	Breakdown	Final	Setback
Tongil-type	Areum	68.2±0.1²⁾ ^c ³⁾	176.1±1.3^e	127.3±4.0^c	48.8±5.3^b	237.8±0.4^b	61.7±0.9^b
	Namcheon	68.1±0.0^c	176.1±0.9^e	126.3±0.8^c	49.7±1.7^b	232.9±0.4^bc	56.9±0.5^c
	Hanareum3	68.3±0.0^c	156.8±1.7^f	118.8±1.3^d	38.0±0.4	230.9±1.7^cd	74.2±0.0^a
	Hanareum4	68.2±0.1^c	213.9±0.5^a	115.2±1.2^d	98.7±0.8^a	200.8±0.5^e	-13.2±0.9^f
Japonica-type	Unkwang	68.2±0.1^c	186.4±1.9^d	144.6±4.0^b	41.8±2.0^cd	226.6±0.9^d	40.2±1.1^d
	Daebo	68.1±0.1^c	196.7±0.2^b	149.8±4.1^b	46.9±4.2^bc	235.2±0.5^bc	38.5±0.3^d
	Goami4	78.0±0.5^b	190.6±1.7^c	173.1±0.0^a	17.5±1.7^e	254.4±6.1^a	63.8±4.4^b
	Dodamssal	79.5±0.5^a	38.6±0.5^h	32.2±0.1^f	6.4±0.5^f	48.4±0.1^g	9.8±0.7^e
	Hwaseonchal	68.1±0.1^c	136.5±0.4^g	89.7±1.9^e	46.8±2.2^bc	109.0±2.6^f	-27.5±2.9^f

¹⁾PT, pasting temperature.
²⁾Values are means±SD.
^3)a-gMean with same letter in column are not significantly different (p<0.05).