Table 3b.

The significance of tests for differences in sensory ratings, comparing BPT parboiled rice with BPT raw rice and BPT parboiled rice with UMA parboiled red rice at each level of polishing

Polish	0% (Brown)	2–3%	4–5%	Overall (p-value2)
	Mean of difference (SD of difference), p-value1
Uncooked Rice (color and appearance)
- BPT Raw v.s. BPT Parboiled	0.73 (2.19), P=0.04	0.56 (1.90), P=0.01	−0.27 (1.81), P=0.34	*
- Uma parboiled red v.s. BPT Parboiled	−0.01 (2.54), P=0.69	1.44 (2.38), P<.0001	0.85 (2.09), P<.0001	*
Plain Cooked Rice (color and appearance)
- BPT Raw v.s. BPT Parboiled	0.41 (1.64), P=0.27	0.23 (1.81), P=0.35	−0.36 (1.33), P=0.05	*
- Uma parboiled red v.s. BPT Parboiled	−0.31 (2.63), P=0.26	0.76 (2.45), P=0.01	1.21 (2.33), P<.0001	*
Cooked Rice with Sambar (color and appearance)
- BPT Raw v.s. BPT Parboiled	0.40 (2.11), P=0.28	0.38 (1.41), P=0.08	−0.14 (1.01), P=0.35	P=0.10
- Uma parboiled red v.s. BPT Parboiled	0.04 (2.35), P=0.82	0.93 (2.04), P<.0001	0.78 (1.78), P=0.0006	P=0.0003
Cooked Rice with Sambar (texture)
- BPT Raw v.s. BPT Parboiled	0.09 (2.29), P=0.76	0.32 (1.44), P=0.21	−0.16 (1.44), P=0.59	P=0.48
- Uma parboiled red v.s. BPT Parboiled	−0.40 (2.66), P=0.20	0.91 (2.15), P=0.001	0.61 (2.16), P=0.007	*
Cooked Rice with Sambar (taste)
- BPT Raw v.s. BPT Parboiled	0.27 (2.24), P=0.58	0.15 (1.73), P=0.29	−0.22 (1.70), P=0.25	P=0.61
- Uma parboiled red v.s. BPT Parboiled	−0.13 (2.20), P=0.54	0.81 (2.34), P=0.005	0.79 (2.13), P=0.001	*
Cooked Rice with Sambar (overall quality)
- BPT Raw v.s. BPT Parboiled	0.43 (2.16), P=0.21	0.28 (1.63), P=0.16	−0.42 (1.59), P=0.09	*
- Uma parboiled red v.s. BPT Parboiled	−0.16 (2.24), P=0.44	1.04 (2.13), P=0.0002	0.61 (1.80), P=0.01	p=0.008

¹p- values based on the Kruskal-Wallis test.

²p-values for overall test controlling for degree of polishing (* indicating a significant interaction between degree of polishing and rice type)