Table 5. Means and Ranges of Eating Quality Parameters Detected for the Japonica Rice Varieties under Study.

parametera	mean ± SDb	range	CV (%)	skewness	kurtosis
P	74.46 ± 8.11 **	49.83−84.00	10.90	−1.56	2.09
ST	−0.22 ± 0.48 *	−1.24 to 0.39	46.61	−0.87	−0.27
M	74.44 ± 8.09 **	49.99−83.98	10.8 6	−1.55	2.07
AC (%)	17.33 ± 3.10 **	8.75−19.93	17.87	−1.80	2.23
PC (%)	6.83 ± 0.61 **	5.91−7.89	8.89	0.30	−0.94
CPVRVU	232.62 ± 42.08 **	93.53−284.39	18.09	−1.91	3.88
BDVRVU	89.19 ± 21.16 **	39.83−123.08	23.73	−0.49	−0.23
PVRVU	242.37 ± 28.52 **	181.89−298.95	11.77	0.05	0.27
SBVRVU	−9.75 ± 31.08 ns	−94.75 to 25.00	36.56	−1.39	1.40
HPVRVU	153.17 ± 30.99 **	65.20−208.80	20.23	−0.72	1.28
CTVRVU	79.44 ± 18.03 **	28.33−98.92	22.70	−1.37	1.49

^aP, palatability value; ST, palatability score from sensory test; AC, amylose content; PC, protein content; CPV, cold paste viscosity; BDV, breakdown viscosity; PV, peak viscosity; HPV, hot paste viscosity; SBV, setback viscosity; CTV, consistency viscosity; M, palatability value estimated from the equation based on marker data; RVU, Rapid Visco Unit.

^bns, nonsignificant at 5% level; ** and *, significant at 1 and 5% level, respectively.