. 2023 Aug 6;19:100816. doi: 10.1016/j.fochx.2023.100816

Table 2.

Thermal properties of native, parboiled, and ultrasound-assisted parboiled Indica and Japonica rice cultivars.

Cultivars	Time (min)	Amplitude (%)	T₀ (℃)	T_p (℃)	T_c (℃)	ΔH(J/g)
Indica	NIR	0	74.67 ± 0.18^d	80.31 ± 0.20^d	87.15 ± 0.05 ^cd	3.24 ± 0.26^a
	PIR	0	72.4 ± 0.42^e	81.2 ± 0.53^c	89.51 ± 0.42^b	3.37 ± 0.38^b
	15	30	79.67 ± 0.06^a	80.32 ± 0.46^d	88.42 ± 0.70^bc	3.74 ± 0.27^a
		60	77.59 ± 0.01^b	82.11 ± 0.29^b	89.40 ± 0.63^b	2.85 ± 0.13^ab
		100	77.89 ± 0.21^b	83.70 ± 0.15^a	89.05 ± 0.54^b	2.10 ± 0.04^b
	30	30	76.21 ± 0.33^c	82.35 ± 0.42^ab	87.81 ± 0.23^c	3.47 ± 0.18^a
		60	78.08 ± 0.34^b	81.14 ± 0.96^c	88.67 ± 0.19^bc	3.68 ± 0.34^a
		100	76.16 ± 0.27^c	81.44 ± 0.82^c	87.56 ± 0.33 ^cd	2.78 ± 0.22^ab
	60	30	76.55 ± 0.40^c	82.32 ± 0.52^ab	87.56 ± 0.49 ^cd	2.51 ± 0.49^b
		60	78.88 ± 0.34^a	83.34 ± 0.61^a	91.29 ± 0.24^a	2.82 ± 0.12^ab
		100	78.04 ± 0.43^b	83.39 ± 0.45^a	89.32 ± 0.36^b	2.39 ± 0.30^b
Japonica	NJR	0	61.84 ± 0.15^f	65.74 ± 0.11^d	77.98 ± 0.13^b	5.51 ± 0.23^a
	PJR	0	62.19 ± 0.42^e	68.63 ± 0.32^b	75.43 ± 0.40 ^d	2.57 ± 0.71^d
	15	30	63.52 ± 0.21^d	68.68 ± 0.19^b	77.44 ± 0.01^b	4.86 ± 0.08^b
		60	63.22 ± 0.19^d	67.72 ± 0.22^c	76.61 ± 0.21^c	3.64 ± 0.25^c
		100	63.63 ± 0.30^d	67.59 ± 0.30^c	77.36 ± 0.16^b	3.13 ± 0.42^c
	30	30	64.42 ± 0.29^c	67.51 ± 0.07^c	77.64 ± 0.15^b	3.55 ± 0.10^c
		60	65.46 ± 0.31^b	68.62 ± 0.48^b	78.08 ± 0.38^a	2.11 ± 0.17^d
		100	64.12 ± 0.16^c	67.55 ± 0.10^c	76.04 ± 0.31^c	2.48 ± 0.16^d
	60	30	64.52 ± 0.30^c	67.70 ± 0.26^c	76.74 ± 0.22^c	2.07 ± 0.05^d
		60	65.34 ± 0.07^b	69.18 ± 0.09^b	75.72 ± 0.12^d	2.20 ± 0.03^d
		100	67.07 ± 0.06^a	70.24 ± 0.15^a	78.13 ± 0.22^a	1.14 ± 0.02^e

Values are means of triplicate determination (p < 0.05). To, onset temperature; Tp, peak temperature, Tc, conclusion temperature; ΔH, gelatinization enthalpy.