. 2017 Dec 20;27(3):661–667. doi: 10.1007/s10068-017-0297-6

Table 2.

Pasting characteristics of brown and white cooked rice following treatment with atmospheric pressure plasma

Samples	Treatment time (min)	Pasting characteristics (unit RVU¹)
Samples	Treatment time (min)	Peak viscosity	Trough viscosity	Break down²	Final viscosity	Set back³
Brown cooked rice	0	158.40 ± 0.53^a	106.17 ± 2.15^a	52.23 ± 1.78^a	190.07 ± 1.64^a	31.67 ± 1.17⁵
	5	151.50 ± 5.30^b	99.90 ± 5.10^b	51.53 ± 0.25^ab	182.73 ± 3.05^b	31.27 ± 2.25
	10	152.53 ± 0.97^ab	102.53 ± 0.61^ab	50.00 ± 0.36^bc	183.40 ± 1.35^b	30.87 ± 0.49
	20	155.13 ± 3.02^ab	106.97 ± 2.75^a	48.23 ± 0.85^c	187.67 ± 2.35^a	32.50 ± 0.82
	SEM⁴	2.53	2.54	0.82	1.80	1.11
White cooked rice	0	194.73 ± 1.89^b	156.93 ± 0.65^a	37.80 ± 1.82^c	236.43 ± 2.56^b	41.73 ± 1.72^a
	5	189.80 ± 1.04^c	150.27 ± 1.50^b	39.53 ± 2.21^bc	229.87 ± 1.79^c	40.13 ± 1.50^a
	10	201.40 ± 1.04^a	158.53 ± 2.22^a	42.83 ± 1.25^b	241.47 ± 2.61^a	40.10 ± 1.67^a
	20	201.43 ± 2.57^a	151.37 ± 2.00^b	50.03 ± 2.47^a	234.60 ± 2.88^b	33.17 ± 2.46^b
	SEM	1.43	1.39	1.63	2.04	1.53

¹Rapid Visco Units

²Peak viscosity minus trough viscosity

³Final viscosity minus peak viscosity

⁴Standard errors of the mean (n = 10)

⁵Any means in the same column followed by the same letter are not significantly (p < 0.05) different by Duncan’s multiple range test