Table 2. Amylose and crude protein contents, and paste viscosity according to germination days of brown rice

Variety	Day	Amylose content (%)	Crude protein content (%)	Paste viscosity
Peak (P, cP)	Trough (T, cP)	Final (F, cP)	Break (P-T, cP)	Setback (F-T, cP)
Milyang356	0	17.61±0.12^b1)	9.44±0.03^e	304.46±0.63^a	160.5±5.17^a	268.54±5.46^a	143.96±5.79^a	108.04±0.29^a
	1	18.06±0.07^ab	15.48±0.42^a	163.92±0.25^b	36.04±0.46^b	73.17±0.50^b	127.88±0.71^b	37.13±0.04^b
	2	18.39±0.61^a	12.88±0.01^c	30.46±3.38^c	3.75±0.08^c	6.29±0.04^c	26.71±3.30^c	2.54±0.04^c
	3	18.59±0.26^a	13.97±0.06^b	12.55±0.13^d	2.25±0.08^c	3.29±0.04^c	10.30±0.04^d	1.04±0.04^d
	4	18.11±0.35^ab	10.35±0.02^d	7.04±0.04^e	1.83±0.00^c	2.63±0.04^c	5.21±0.04^d	0.80±0.04^d
Nampyeong	0	19.89±0.50^d	7.23±0.03^e	219.42±3.08^a	105.00±1.92^a	187.29±2.04^a	114.42±1.16^a	82.29±0.12^a
	1	22.07±0.26^a	11.75±0.12^a	116.67±0.25^b	17.75±0.08^b	40.17±0.16^b	98.92±0.17^b	22.42±0.09^b
	2	21.12±0.11^bc	10.97±0.05^c	29.00±0.58^c	3.79±0.04^c	5.59±0.09^c	25.21±0.54^c	1.80±0.04^c
	3	21.50±0.26^b	11.53±0.03^b	15.21±0.13^d	2.54±0.04^d	3.50±0.08^d	12.67±0.09^d	0.96±0.04^d
	4	20.80±0.30^c	9.59±0.06^d	8.38±0.04^e	2.13±0.04^e	3.04±0.04^d	6.25±0.09^e	0.92±0.09^d
Dasan	0	17.87±0.26^b	8.19±0.07^d	309.34±2.59^a	152.34±2.33^a	238.75±2.75^a	157.58±4.92^a	86.42±0.42^a
	1	19.41±0.19^a	12.53±0.26^a	103.92±0.09^b	16.67±0.16^b	36.55±0.38^b	87.25±0.25^b	19.88±0.21^b
	2	19.28±0.08^a	11.02±0.09^b	12.79±0.04^c	2.58±0.00^c	3.54±0.04^c	10.21±0.04^c	0.96±0.04^c
	3	19.17±0.07^a	9.48±0.05^c	7.29±0.04^d	2.13±0.04^c	3.04±0.04^c	5.17±0.00^d	0.92±0.00^c
	4	16.98±0.29^c	8.39±0.05^d	6.88±0.04^d	2.71±0.04^c	3.67±0.00^c	4.17±0.09^d	0.96±0.04^c

Mean±SD (n=3) followed by different letters are significantly different according to germinated time (p<0.05).