International Journal of Food Science / 2020 / Article / Tab 3

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)4013.91b13.84486.16!97.62α
5014.38a24.50375.50±96.60α
6014.11ba35.28264.72#88.59α
7013.96b57.41142.59$26.82β
8013.84b85.49014.51ͷ0.16γ
Control13.14c23.62376.38±100α
CV4.2425.4118.8230.87
value5.79314.20314.20241.63

Steaming time (min)1014.25a28.05371.95!65.16β
2014.06a35.45264.55±64.66β
3014.02a45.10154.90#64.37β
4013.69b49.83150.17#64.22β
5014.18a58.09041.91$51.38γ
Control13.14c23.62376.38!100α
CV4.2425.4118.8230.87
value5.8753.7653.764.12

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

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