. 2021 Apr 6;9:e11113. doi: 10.7717/peerj.11113

Table 1. Proximate composition and amylose content of commercial rice noodles.

Rice noodles	Moisture (%)	Ash (%)	Crude Fat (%)	Crude Fiber (%)	Crude Protein (%)	Carbohydrate (%)	Amylose (%)
White
A	11.13 ±0.76^a	0.94 ±0.04^a	0.82 ±0.04^b	0.81 ±0.04^a	6.55 ±0.92^a	80.15 ±0.15^b	22.18 ±0.26^d
B	11.75 ±0.76^a	0.50 ±0.02^b	0.64 ±0.12^d	0.65 ±0.04^b	6.43 ±0.38^a	80.03 ±0.56^b	23.36 ±0.33^c
C	10.03 ±0.73^b	0.58 ±0.10^b	0.63 ±0.06^d	0.59 ±0.04^c	4.04 ±0.38^b	83.22 ±1.01^a	24.61 ±0.44^b
D	11.23 ±0.82^a	0.84 ±0.04^a	0.99 ±0.02^a	0.43 ±0.06^d	4.71 ±0.76^b	82.40 ±0.60^a	24.80 ±0.30^b
E	11.34 ±0.63^a	0.42 ±0.04^c	0.71 ±0.05^c	0.40 ±0.05^d	6.36 ±0.42^a	80.60 ±0.43^b	27.24 ±0.50^a
Color
F	11.81 ±0.12^A	0.50 ±0.03^B	3.63 ±0.19^A	1.47 ±0.18^A	7.36 ±0.32^A	75.13 ±1.01^C	19.74 ±0.34^A
G	11.68 ±0.20^A	0.90 ±0.03^A	2.91 ±0.27^B	1.29 ±0.12^AB	6.98 ±0.26^AB	77.18 ±0.37^A	17.61 ±0.26^C
H	11.51 ±0.26^A	0.56 ±0.02^B	2.65 ±0.33^B	1.36 ±0.05^AB	6.55 ±0.60^B	76.43 ±0.52^B	18.28 ±0.28^B

Notes.

Means of triplicates ± standard deviation. ^{a– d, A–C} Superscript letters for white and colored rice noodles, the same superscript letters in a column are not significantly different at p < 0.05 level.