Research Article
Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties
Table 3
Effect of soaking and steaming time on the physical properties of rice varieties (Gumara, Edget, and Narica4).
| | Moisture content | % head rice | % broken | % chalkiness |
| Soaking T°(°C) | 40 | 13.91b | 13.844 | 86.16! | 97.62α | 50 | 14.38a | 24.503 | 75.50± | 96.60α | 60 | 14.11ba | 35.282 | 64.72# | 88.59α | 70 | 13.96b | 57.411 | 42.59$ | 26.82β | 80 | 13.84b | 85.490 | 14.51ͷ | 0.16γ | Control | 13.14c | 23.623 | 76.38± | 100α | CV | 4.24 | 25.41 | 18.82 | 30.87 | value | 5.79 | 314.20 | 314.20 | 241.63 |
| Steaming time (min) | 10 | 14.25a | 28.053 | 71.95! | 65.16β | 20 | 14.06a | 35.452 | 64.55± | 64.66β | 30 | 14.02a | 45.101 | 54.90# | 64.37β | 40 | 13.69b | 49.831 | 50.17# | 64.22β | 50 | 14.18a | 58.090 | 41.91$ | 51.38γ | Control | 13.14c | 23.623 | 76.38! | 100α | CV | 4.24 | 25.41 | 18.82 | 30.87 | value | 5.87 | 53.76 | 53.76 | 4.12 |
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Means with the same alphabet, number, symbol, and Greek letter as superscript within columns are not significantly different at 5% significance level. |