Table 2.
Physicochemical properties of grains and rice flours.
| Line | Hardness Index | Grain Hardness (Kg) | Mean Particle Size (µm) | Damaged Starch (%) | Lightness (CIE Value) | Ash (%) | Protein (%) | Amylose (%) | Lipid (%) |
|---|---|---|---|---|---|---|---|---|---|
| Hwaseong | 1.04 a | 7825 a | 112.2 ± 0.40 a | 10.3 ± 0.19 a | 88.6 ± 0.01 b | 0.84 ± 0.02 a | 7.5 ± 0.16 c | 18.5 ± 0.24 | - |
| Seolgaeng | 0.79 b | 5962 b | 97.6 ± 1.63 c | 7.1 ± 0.10 c | 90.3 ± 0.06 a | 0.72 ± 0.01 c | 6.6 ± 0.11 d | 17.5 ± 0.60 | - |
| Namil | 1.00 a | 7526 a | 109.1 ± 0.62 b | 9.2 ± 0.17 b | 88.7 ± 0.12 b | 0.82 ± 0.01 a | 9.2 ± 0.25 a | 17.7 ± 1.34 | 1.5 ± 0.56 b |
| Namil(SA)-flo1 | 0.45 c | 3417 c | 86.1 ± 0.81 d | 5.1 ± 0.06 d | 90.4 ± 0.09 a | 0.77 ± 0.02 b | 7.8 ± 0.04 b | 17.8 ± 0.27 | 3.1 ± 0.54 a |
Note: Different letter means indicate significant differences according to the Duncan multiple range test (p < 0.05).