Table 1.
Composition and amylose content of flours in Korean malt and three rice varieties.
| Samples | Moisture | Crude Ash | Crude Fat | Crude Protein | Total Starch | Amylose |
|---|---|---|---|---|---|---|
| Malt | 6.8 ± 0.1 c | 1.5 ± 0.0 a | 2.1 ± 0.1 a | 9.9 ± 0.1 a | 63.4 ± 0.2 c | 25.1 ± 0.4 b |
| SA | 13.9 ± 0.2 b | 0.8 ± 0.0 b | 1.4 ± 0.1 b | 5.1 ± 0.1 c | 84.4 ± 0.4 a | 15.8 ± 0.3 d |
| HA | 15.5 ± 0.3 a | 0.7 ± 0.0 b | 1.6 ± 0.1 b | 5.0 ± 0.1 c | 84.7 ± 0.3 a | 17.6 ± 0.6 c |
| DO | 15.6 ± 0.1 a | 0.7 ± 0.0 b | 1.5 ± 0.1 b | 6.2 ± 0.1 b | 82.3 ± 0.3 b | 35.1 ± 0.5 a |
a–d Values with different letters within a column are significantly different (p < 0.05), as determined by Duncan’s multiple-range test. Values are presented as the mean ± SD of three independent trials. Malt, Heugho malt; SA, Samgwang rice; HA, Hangaru rice; and DO, Dodamssal rice.