Journal of Food Quality / 2021 / Article / Tab 1

Research Article

Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Table 1

Proximate compositions, amylose content, damaged starch content, and particle size of different rice flours.

Rice cultivarsAmylose (%)Damaged starch (%)Particle size (μm)

Samkwang18.95 ± 0.151)c5.86 ± 0.42a56.50 ± 3.30a
Shingil22.98 ± 0.80b4.29 ± 0.33b46.10 ± 3.20b
Hangaru19.71 ± 0.68c3.79 ± 0.31b52.90 ± 3.70a
Corn starch27.80 ± 0.59a0.49 ± 0.08c39.25 ± 3.32c

1)Values are mean ± SD. n = 3. a–cDifferent small letters in the column indicate a significant difference by Duncan’s range test () according to the sample.

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