International Journal of Food Science / 2020 / Article / Tab 2

Research Article

Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

Table 2

Overall effects of varieties on physical properties.

VarietyHusking quality %Moisture content% head rice% broken% chalkiness

Edget78.62ba14.38060.40!39.60β55.18b
Gumara78.28b14.01134.41±65.59α58.41b
Narica480.02a13.62232.84±67.16α76.68a
CV3.664.2425.4118.8230.87
value2.6531.63159.84159.8427.34

Means with the same alphabet, number, symbol, and Greek letter as superscript within columns are not significantly different at 5%.

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