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. 2014 Sep 11;52(8):5156–5163. doi: 10.1007/s13197-014-1534-0

Table 1.

Experimental design, milling yields and thermal properties

T 1 (°C) (x1) tt2 (min) (x2) t3 (min) (x3) MY5 (%) HRY6 (%) GD7 (%) TP 8 (°C)
1 80 (1) 344 (1) 62 (−1) 69.0 ± 1.2bc 88.3 ± 1.6bc 14.4 ± 1.0ef 69.3 ± 0.2de
2 70 (−1) 344 (1) 62 (−1) 70.6 ± 1.2bc 90.2 ± 1.7bc 0.0 ± 1.7a 65.7 ± 0.4a
3 70 (−1) 344 (1) 148 (1) 69.0 ± 1.2bc 88.1 ± 1.6bc 9.1 ± 0.2cd 68.7 ± 0.3cd
4 80 (1) 344 (1) 148 (1) 69.4 ± 1.2bc 88.9 ± 1.7bc 19.4 ± 0.2g 71.8 ± 0.1h
5 80 (1) 136 (−1) 62 (−1) 70.6 ± 1,2bc 90.6 ± 1.7c 25.4 ± 0.9h 71.2 ± 0.2h
6 70 (−1) 136 (−1) 62 (−1) 70.4 ± 1.2bc 90.0 ± 1.7bc 10.2 ± 0.1d 67.4 ± 0.4b
7 80 (1) 136 (−1) 148 (1) 70.7 ± 1.2c 90.7 ± 1.7c 25.8 ± 0.4h 71.1 ± 0.3gh
8 70 (−1) 136 (−1) 148 (1) 68.6 ± 1.2bc 87.4 ± 1.6bc 4.4 ± 0.9b 68.7 ± 0.3cd
9 75 (0) 240 (0) 30 (−Ѵ3) 70.8 ± 1.1c 90.6 ± 1.7c 11.7 ± 1.6de 68.0 ± 0.7bc
10 75 (0) 60 (−Ѵ3) 105 (0) 70.7 ± 1.0c 90.7 ± 1.7c 16.3 ± 0.5fg 70.0 ± 0.1ef
11 75 (0) 420 (Ѵ3) 105 (0) 68.6 ± 1.2bc 87.6 ± 1.6bc 6.7 ± 0.2bc 69.6 ± 0.1e
12 75 (0) 240 (0) 180 (Ѵ3) 69.4 ± 1.2bc 89.0 ± 1.7bc 13.8 ± 1.0ef 70.4 ± 0.7fg
13 83.7 (Ѵ3) 240 (0) 105 (0) 69.2 ± 1.2bc 88.7 ± 1.7bc 38.2 ± 0.9i 73.2 ± 0.3i
14 66.3 (−Ѵ3) 240 (0) 105 (0) 68.0 ± 1.0b 86.9 ± 1.6b 12.2 ± 0.5de 67.3 ± 0.3b
C4 64.5 ± 1.9a 82.1 ± 1.5a a 65.5 ± 0.3a

1 Temperature ; 2 tempering time, 3 heating time, 4 Control, 5 milling yield, 6 head rice yield, 7 gelatinization degree, 8 peak temperature of gelatinization. Means and standard deviation followed by different superscript letters in a column are significantly different at p < 0.05