Table 3.
Properties of optimum processed rice (OPR) in comparison with untreated rice (control)
| Measured parameter | Control | OPR |
|---|---|---|
| HRY1 (%) | 82.1 ± 1.5a | 86.7 ± 2.6b |
| MY2 (%) | 64.5 ± 1.9a | 67.7 ± 2.0a |
| TP 3 (°C) | 65.5 ± 0.3a | 74.3 ± 0.4b |
| ΔH4 (J/g b.s.) | 8.17 ± 0.06a | 5.15 ± 0.04b |
| GD5 (%) | – | 37.0 ± 0.5 |
| CD6 (%) | 36a | 31b |
| Calcium (mg/kg) | 25.3 ± 0.6a | 40.7 ± 0.6b |
| Phosphorus (mg/kg) | 470 ± 14a | 560 ± 14b |
| Thiamine (mg/kg) | 2.1 ± 0.1a | 2.5 ± 0.1b |
| Riboflavin (μg/kg) | 20 ± 2a | 50 ± 2b |
Means and standard deviation followed by different superscript letters in a file are significantly different at p < 0.05. 1 head rice yield, 2 milling yield, 3 peak temperature of gelatinization, 4 gelatinization enthalpy, 5 gelatinization degree, 6crystallinity degree