Skip to main content

View full-text article in PMC

. 2020 Apr 25;57(11):4152–4159. doi: 10.1007/s13197-020-04452-z

Table 3.

Chemical characteristics of barley and red rice

Characteristics (mean ± SD)	Barley	Red rice
Moisture (g/100 g)	23.29 ± 0.11^a	11.31 ± 0.29^b
Ash (g/100 g)	1.29 ± 1.0^b	1.49 ± 0.43^a
pH	3.16 ± 0.01^a	3.18 ± 0.09^a
Titratable acidity (%)	0.33 ± 0.44^a	0.04 ± 0.07^b
Ascorbic acid (mg/100 g)	2.0 ± 0.01^a	1.31 ± 0.02^b
Protein (%)	5.02 ± 0.05^a	0.95 ± 0.06^b
Total sugar (%)	8.08 ± 0.57^a	3.76 ± 0.19^b
Reducing sugar (%)	0.23 ± 0.02^b	1.02 ± 0.01^a
Total phenols (mg/100 mL)	78 ± 3^a	48 ± 2^b

Data presented is mean ± SD (n = 3)

^a⁻^bMeans with the different superscript in a row are significantly different (P < 0.05) from each other