Table 2. pH, soluble solid content, viscosity, reducing sugar, and free sugar content of plant-based rice milk prepared with different rice varieties

Variety1)	pH	Soluble solid content (°Brix)	Viscosity (cP2))	Reducing sugar (g/100 mL)	Free sugar content (mg/100 mL)
					Maltose	Glucose	Total
NBR	6.56±0.02d3)	7.5±0.1a	4.6±0.3a	2.19±0.25c	181.1±9.6b	152.1±20.9bc	333.2±30.4c
NWR	6.63±0.02a	7.5±0.1a	2.8±0.3b	2.38±0.07bc	227.5±13.5a	170.4±14.8b	397.8±28.3b
ABR	6.50±0.01c	6.5±0.1b	4.8±0.0a	2.19±0.11c	186.0±13.5b	250.7±13.8a	436.8±22.9b
AWR	6.39±0.03d	7.7±0.1a	3.0±0.0b	2.69±0.23b	235.1±10.1a	269.6±13.9a	504.7±23.9a
PBR	6.38±0.02d	7.6±0.0a	4.6±0.3a	3.47±0.26a	152.5±8.6c	126.1±21.4c	278.6±30.0d

NBR, normal brown rice; NWR, normal white rice; ABR, aromatic brown rice; AWR, aromatic white rice; PBR, pigment brown rice.
cP, centipoise.
Mean±SD (n=3) within each column followed by different superscript letters are significantly different (p<0.05).