Sample | Rice cultivar | |||
---|---|---|---|---|
‘Haiami’ | ‘Hopyeng’ | ‘Hyunpum’ | ||
Initial pasting temp. (°C) | Raw | 65.64±0.68 | 68.58±0.60 | 68.44±0.27 |
Pregelatinized | 45.52±1.43 | 50.38±0.65 | 48.06±1.04 | |
t-value | 2.268 | 0.005 | 5.322 | |
Peak viscosity (BU) | Raw | 495.00±9.17 | 556.60±15.74 | 575.00±5.3 |
Pregelatinized | 178.60±9.84 | 209.00±9.30 | 187.20±15.27 | |
t-value | 0.001 | 1.539 | 4.191 | |
Viscosity at 95°C after 15 min (BU) | Raw | 226.20±4.02 | 255.40±3.97 | 265.60±3.78 |
Pregelatinized | 178.00±9.49 | 208.80±8.87 | 186.40±15.27 | |
t-value | 3.181 | 6.112 | 4.973 | |
Cold viscosity (BU) | Raw | 488.80±4.55 | 546.20±7.01 | 548.80±3.11 |
Pregelatinized | 296.80±17.11 | 377.80±16.65 | 315.60±24.89 | |
t-value | 6.346 | 4.987 | 9.184 | |
Breakdown (BU) | Raw | 268.00±7.81 | 301.60±13.90 | 309.20±8.23 |
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±3.97 | 289.40±5.55 | 280.80±6.38 |
Pregelatinized | 117.20±7.79 | 168.00±7.52 | 127.00±10.93 | |
t-value | 3.233 | 0.567 | 1.403 |