Table 3. Amylogram pasting properties of raw and pregelatinized rice flours

Sample Rice cultivar
‘Haiami’ ‘Hopyeng’ ‘Hyunpum’
Initial pasting temp. (°C) Raw 65.64±0.681)b2) 68.58±0.60a 68.44±0.27a
Pregelatinized 45.52±1.43c 50.38±0.65a 48.06±1.04b
t-value 2.268***3) 0.005*** 5.322***
Peak viscosity (BU) Raw 495.00±9.17c 556.60±15.74b 575.00±5.3b
Pregelatinized 178.60±9.84b 209.00±9.30a 187.20±15.27b
t-value 0.001*** 1.539*** 4.191***
Viscosity at 95°C after 15 min (BU) Raw 226.20±4.02c 255.40±3.97b 265.60±3.78a
Pregelatinized 178.00±9.49b 208.80±8.87a 186.40±15.27b
t-value 3.181*** 6.112*** 4.973***
Cold viscosity (BU) Raw 488.80±4.55b 546.20±7.01a 548.80±3.11a
Pregelatinized 296.80±17.11b 377.80±16.65a 315.60±24.89b
t-value 6.346*** 4.987*** 9.184***
Breakdown (BU) Raw 268.00±7.81b 301.60±13.90a 309.20±8.23a
Pregelatinized 0.60±0.89 0.80±0.84 1.20±1.30
t-value 3.669*** 16.436*** 4.191***
Setback (BU) Raw 259.40±3.97c 289.40±5.55a 280.80±6.38b
Pregelatinized 117.20±7.79b 168.00±7.52a 127.00±10.93b
t-value 3.233*** 0.567*** 1.403***
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<0.001 by t-test.