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

Table 5

Overall effects of varieties on cooking properties of rice varieties.

Variety	Minimum cooking time (min)	Water uptake ratio	Swelling ratio
Edget	19.42^a	3.25^2	2.35^#
Gumara	19.00^b	3.38^1	2.63^±
Narica4	17.46^c	4.20^0	4.28^!
CV	3.26	8.96	17.25
value	74.93	199.19	301.48

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