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

Table 6

Effect of soaking temperature and steaming time on cooking properties for Gumara, Edget, and Narica4 rice varieties.

		Water uptake ratio	Swelling ratio
Soaking T°(°C)	40	3.45^b	2.95^1
	50	3.68^a	2.92^1
	60	3.71^a	3.21^10
	70	3.69^a	2.98^1
	80	3.52^ba	3.36^0
	Control	3.59^ba	3.19^10
	CV	8.96	17.25
	value	5.82	5.84
Steaming time (min)	10	3.59^a	3.02^0
	20	3.65^a	3.07^0
	30	3.59^a	3.04^0
	40	3.57^a	3.04^0
	50	3.65^a	3.24^0
	Control	3.59^a	3.19^0
	CV	8.96	17.25
	value	0.71	1.27

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