Table 1. Contents of moisture, crude protein, crude lipid, water binding capacity, solubility, and swelling power in glutinous rices based on different soaking time

Treatment	Variety	Moisture (%)	Crude protein (%)	Crude lipid (%)	Water binding capacity (%)	Solubility (%)	Swelling power (g/g)
Glutinous rice flour	Mirchal	10.37±0.20^b¹⁾	8.47±0.20^a	0.64±0.09^b	145.93±0.30^c	24.02±5.51^b	16.30±1.72^a
	Baegokchal	12.08±0.45^a	6.55±0.11^d	1.05±0.12^a	151.05±2.57^b	32.47±2.87^a	16.35±6.40^a
	Dongjinchal	9.52±0.18^c	7.75±0.37^b	0.72±0.00^b	156.79±2.38^a	27.04±4.56^ab	20.13±0.76^a
	Sinseonchal	9.35±0.07^c	7.34±0.01^c	0.34±0.07^c	141.58±0.96^d	32.03±1.61^a	20.48±0.17^a
Soaked glutinous rice flour	Mirchal	9.25±0.29^b	7.47±0.17^a	0.13±0.06^b	148.09±2.14^ab	33.90±3.43^a	22.06±0.88^a
	Baegokchal	9.17±0.18^b	6.30±0.08^c	0.31±0.12^b	138.37±0.86^c	22.91±1.31^b	19.66±0.29^c
	Dongjinchal	10.91±0.28^a	7.47±0.06^a	0.67±0.27^a	151.59±6.41^a	31.24±3.16^a	19.46±0.02^c
	Sinseonchal	9.31±0.06^b	6.65±0.09^b	0.06±0.00^b	143.99±0.63^bc	30.25±6.08^a	20.86±0.76^b
Long term soaked glutinous rice flour	Mirchal	10.37±0.20^b	5.27±0.02^b	0.08±0.00^c	209.00±3.04^a	20.64±0.03^a	55.82±1.39^a
	Baegokchal	12.08±0.45^a	4.78±0.01^c	0.22±0.00^b	130.69±3.17^c	20.12±5.77^a	51.60±6.96^a
	Dongjinchal	9.52±0.18^c	6.40±0.04^a	0.34±0.00^a	146.63±3.86^b	20.28±0.22^a	50.24±1.90^a
	Sinseonchal	9.35±0.07^c	4.64±0.03^d	ND²⁾	130.12±0.03^c	20.73±1.51^a	48.51±2.84^a

Mean±SD (n=3) within each column followed by different letters are significantly different (p<0.05).
Not detected.