International Journal of Food Science / 2020 / Article / Tab 6

Research Article

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 ratioSwelling ratio

Soaking T°(°C)403.45b2.951
503.68a2.921
603.71a3.2110
703.69a2.981
803.52ba3.360
Control3.59ba3.1910
CV8.9617.25
value5.825.84

Steaming time (min)103.59a3.020
203.65a3.070
303.59a3.040
403.57a3.040
503.65a3.240
Control3.59a3.190
CV8.9617.25
value0.711.27

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

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