Table 4. Comparison of physical, cooking, and eating quality indicators of rice samples obtained from respondents by location (Famy and Sta Maria, Laguna, Philippines) using the Mann-Whitney (Wilcoxon rank sum) test.
| Location | |||
|---|---|---|---|
| Famy | Sta Maria | p-valuea | |
| Width (mm) | 2.09 | 2.09 | 0.98 |
| CV in width (%) | 7.79 | 7.92 | 0.26 |
| Ratio of length/width | 3.19 | 3.2 | 0.35 |
| Chalkiness (%) | 18 | 18 | 0.75 |
| Head rice (%) | 56.71 | 57.01 | 0.99 |
| AAC (%) | 23.66 | 24.1 | 0.06 |
| GT (°C) | 77.09 | 77.04 | 0.39 |
| GC (mm) | 53.65 | 51.06 | 0.21 |
| BD (cP) | 1226 | 1290 | 0.24 |
| SB (cP) | 1033 | 958 | 0.9 |
| LO (cP) | 2,259 | 2,248 | 0.55 |
| Peak time (min) | 5.52 | 5.56 | 0 |
| Pasting temp (°C) | 75.27 | 75.38 | 0.31 |
Note: Values presented are means.
a For comparison between locations, attributes with p < 0.05 are significantly different.