International Journal of Food Science / 2020 / Article / Tab 5

Research Article

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.

VarietyMinimum cooking time (min)Water uptake ratioSwelling ratio

Edget19.42a3.2522.35#
Gumara19.00b3.3812.63±
Narica417.46c4.2004.28!
CV3.268.9617.25
value74.93199.19301.48

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

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