Table 1.
Experimental design, milling yields and thermal properties
| N° | 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