Table 1. Proximate composition of raw and pregelatinized rice flours

Sample		Rice cultivar
Sample		‘Haiami’	‘Hopyeng’	‘Hyunpum’
Crude ash (%)	Raw	0.45±0.04¹⁾^c2)	0.69±0.01^a	0.52±0.05^b
	Pregelatinized	0.18±0.01^c	0.25±0.03^b	0.33±0.03^a
	t-value	2.193^***3)	8.794^***	1.442^***
Crude lipid (%)	Raw	0.54±0.03^a	0.49±0.02^b	0.43±0.03^c
	Pregelatinized	0.42±0.00^a	0.40±0.02^a	0.32±0.01^b
	t-value	7.125^***	0.324^***	4.365^***
Crude protein (%)	Raw	5.66±0.18^b	6.28±0.18^a	5.81±0.46^b
	Pregelatinized	5.13±0.16^b	5.78±0.28^a	5.19±0.12^b
	t-value	0.000^**	1.661^**	4.186^*
L	Raw	96.47±0.21	96.58±0.15	96.64±0.16
	Pregelatinized	95.07±0.19^a	94.66±0.12^b	94.59±0.23^b
	t-value	0.062^***	0.441^***	0.436^***
a	Raw	0.39±0.18^c	0.76±0.09^b	1.09±0.33^a
	Pregelatinized	1.39±0.08^b	1.56±0.06^a	−0.59±0.09^c
	t-value	4.008^***	1.471^***	1.698^***
b	Raw	3.96±0.29^b	4.33±0.38^a	3.69±0.27^b
	Pregelatinized	6.84±0.36^c	7.20±0.29^b	7.82±0.05^a
	t-value	0.294^***	2.449^***	7.194^***
WAI (g/g)	Raw	1.26±0.07	1.25±0.07	1.30±0.06
	Pregelatinized	2.74±0.03^a	2.34±0.01^c	2.66±0.02^b
	t-value	2.064^***	4.960^***	4.206^***
WSI (%)	Raw	6.40±0.25^a	5.29±0.14^b	4.71±0.13^c
	Pregelatinized	4.21±0.11^a	2.51±0.03^c	2.67±0.04^b
	t-value	1.111^***	8.291^***	1.649^***

All values are mean±SD (n=5).
Means with different superscript within a same row are significantly different by Duncan’s multiple test (p<0.05).
p<0.05, **p<0.01, ***p<0.001 by t-test.