Table 4. Pasting properties of glutinous rices based on different soaking time

Treatment Variety Initial pasting temp. (°C) Peak vis (P, cP) Trough vis. (T, cP) Final vis. (F, cP) Breakdown vis. (P-T, cP) Setback vis. (F-T, cP)
Glutinous rice flour Mirchal 70.98±0.06ab1) 2,682.67±8.39a 1,296.00±11.53a 1,588.67±3.51a 1,386.67±4.93a 292.67±8.02a
Baegokchal 70.77±0.53b 1,879.33±16.80b 620.67±18.77c 807.00±7.81c 1,258.67±35.57b 168.33±21.94d
Dongjinchal 71.58±0.42a 1,550.33±177.10c 806.00±104.01b 1,011.33±114.20b 744.33±73.10d 205.33±10.21c
Sinseonchal 70.95±0.05ab 1,838.00±18.08b 855.33±34.08b 1,098.00±35.59b 982.67±51.23c 242.67±2.08b
Soaked glutinous rice flour Mirchal 69.95±0.57b 2,715.00±3.00a 1,299.00±17.69a 1,699.67±9.87a 1,416.00±19.00a 400.67±26.84a
Baegokchal 70.53±0.41ab 2,211.00±13.08c 951.33±2.52d 1,223.00±1.73d 1,259.67±15.31b 271.67±1.53b
Dongjinchal 71.33±0.45a 2,282.00±37.16b 1,231.00±19.00b 1,501.67±24.19b 1,050.00±30.41d 270.67±8.50b
Sinseonchal 70.52±0.43ab 2,152.67±6.66d 988.00±3.61c 1,164.78±7.77c 1,164.78±7.77c 270.67±1.15b
Long term soaked glutinous rice flour Mirchal 66.85±0.05c 1,762.00±32.51c 770.67±4.04c 970.67±4.04b 991.33±36.50d 200.00±0.00c
Baegokchal 69.42±0.03a 1,617.00±14.42d 514.33±5.13d 658.67±6.51c 1,102.67±0.12c 144.33±2.08d
Dongjinchal 69.42±0.06a 2,422.33±54.05b 903.67±8.74b 1,152.33±1.93a 1,518.33±45.37b 248.67±3.21a
Sinseonchal 68.88±0.40b 2,507.00±30.20a 923.67±5.51a 1,151.00±11.53a 1,583.33±35.47a 227.33±17.01b
Mean±SD (n=3) within each column followed by different letters are significantly different (p<0.05).