International Journal of Food Science / 2020 / Article / Tab 4

Research Article

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

Table 4

Cooking property of rice varieties at different soaking temperature and steaming time.

Soaking T (°c)Steaming time (min)GumaraEdgetNarica4
Minimum cooking timeWater uptake ratioSwelling ratioMinimum cooking timeWater uptake ratioSwelling ratioMinimum cooking timeWater uptake ratioSwelling ratio

4010163.27bc2.46θ163.12a2.11ηθ153.70igh4.59ε
4020163.33bac2.46θ163.25a1.88ι154.31edf3.02ι
4030163.34bac2.47ηθ163.23a2.29η163.61ih3.22ιθ
4040173.34bac2.53ηζθ163.15a2.33ηζ163.67igh5.08βαγ
4050173.35bac2.55ηζθ183.15a2.10ηθ163.93ghf5.22α
5010173.26bac2.57ηζθ183.18a2.20η163.98eghf3.25ιθ
5020173.33bac2.58ηεζθ183.16a2.14η174.77bac4.88εβδαγ
5030173.35bac2.58ηεζθ183.18a1.11λ174.08egdf5.16βαγ
5040173.36bac2.59ηεζθ183.18a1.50κ174.75bac4.09ζ
5050183.37bac2.60ηεζθ183.21a1.73ι175.08a4.76εβδγ
6010193.36bac2.61ηεζθ193.20a1.82ι174.96a4.58ε
6020193.38bac2.58ηεζθ193.21a2.65εδ174.07egdf5.17αγ
6030203.38bac2.60ηεζθ193.15a2.76εδγ175.03a4.92εβδαγ
6040203.39bac2.60ηεζθ193.24a2.60ε173.68igh2.94ι
6050203.38bac2.61ηεζθ193.23a2.86βδγ174.78bac4.88εβδαγ
7010203.42bac2.63εζδ213.36a3.04βα183.97eghf3.47ηθ
7020203.42bac2.62ηεζδ213.30a3.15α184.82ba3.83ηζ
7030203.42bac2.64εζδ223.33a2.90βγ194.41dc3.36ιθ
7040213.43ba2.64εζδ223.35a2.53εζ194.35ed3.14ιθ
7050213.44ba2.67γεζδ223.35a1.41κ193.95eghf4.62εδ
8010213.45a2.67γεζδ223.36a2.75εδγ194.35ed4.61ε
8020223.46a2.73γεβδ233.33a2.31ηζ203.64ih4.08ζ
8030223.46a2.81γβ233.37a2.66εδ203.45i4.13ζ
8040223.46a2.86β233.38a3.07βα203.57ih5.06βδαγ
8050233.47a3.00α233.40a2.98βαγ203.70igh4.63εδ
Control163.23c2.77γβδ163.11a2.09ηθ154.45bdc4.71εδγ
CV-3.073.15-7.535.71-5.135.46
value1.246.450.4250.2116.3031.73

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

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