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

Table 3.

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

Cultivars	Time (min)	Amplitude (%)	PV/cp	BD/cp	FV/cp	SV/cp
Indica	NIR	0	1081.67 ± 0.57^b	527.66 ± 0.57^a	1324.45 ± 0.27 ^h	242.42 ± 0.15 ^j
	PIR	0	1131.52 ± 0.74^a	539.16 ± 0.82^a	1294.24 ± 0.62ⁱ	221.53 ± 0.41 ^k
	15	30	741.41 ± 0.92 ^g	126.33 ± 0.57^d	1420.49 ± 0.20 ^g	680.51 ± 0.38ⁱ
		60	783.13 ± 0.42^f	47.8 ± 0.34 ^g	1630.29 ± 0.27^e	880.41 ± 0.28^d
		100	787.75 ± 0.49^f	48.16 ± 0.20 ^g	1741.60 ± 0.26^c	953.56 ± 0.35^b
	30	30	881.70 ± 0.56^e	158.13 ± 1.10^c	1628.48 ± 0.59^e	748.46 ± 0.15 ^h
		60	943.85 ± 0.35^c	54.52 ± 0.53^f	1926.24 ± 0.20^b	1146.44 ± 0.29^a
		100	1038.75 ± 0.49^b	197.93 ± 0.60^b	1956.45 ± 0.31^a	918.30 ± 0.00^c
	60	30	898.45 ± 0.77^d	156.76 ± 0.92^c	1728.28 ±.023^c	830.33 ± 0.22^f
		60	668.80 ± 0.28 ^h	40.26 ± 0.76 ^h	1430.53 ± 0.11^f	762.32 ± 0.32 ^g
		100	881.70 ± 0.56^e	105.26 ± 0.70^e	1714.15 ± 0.13^d	858.61 ± 0.53^e
Japonica	NJR	0	1152.40 ± 0.10^c	703.90 ± 0.60^b	1290.76 ± 0.40ⁱ	138.53 ± 0.58 ^h
	PJR	0	1237.31 ± 0.42^b	718.11 ± 0.94^a	1226.13 ± 0.71^j	131.92 ± 0.71 ^h
	15	30	904.89 ± 0.53^f	114.60 ± 1.51 ^g	1830.53 ± 0.51^b	924.55 ± 0.46^a
		60	1060.85 ± 0.73^d	254.10 ± 1.00^d	1910.63 ± 0.83^a	850.76 ± 0.36^c
		100	1060.50 ± 0.69^d	294.90 ± 0.87^c	1793.83 ± 0.64^c	735.50 ± 1.03^e
	30	30	754.90 ± 0.43 ^h	44.03 ± 0.37ⁱ	1684.63 ± 0.51^f	930.77 ± 0.56^a
		60	890.46 ± 0.54 ^g	124.56 ± 0.85^f	1778.20 ± 0.10^d	888.54 ± 0.82^b
		100	1040.48 ± 0.24^e	308.16 ± 0.90^c	1680.73 ± 0.68^f	640.19 ± 0.01 ^g
	60	30	738.50 ± 0.62ⁱ	65.26 ± 0.85 ^h	1538.56 ± 0.56 ^g	800.20 ± 0.10^d
		60	1394.70 ± 0.45^a	242.20 ± 0.19^e	1740.66 ± 0.55^e	676.26 ± 0.15^f
		100	1064.57 ± 0.22^d	700.93 ± 0.58^b	1452.80 ± 0.60 ^h	58.22 ± 0.06ⁱ

Data values are means ± standard deviation followed by the different letters in the same column indicating a significant difference (p < 0.05). PV, peak viscosity; BD, breakdown, FV, final viscosity; SV, setback viscosity.