Table 4.
Mix model (repeated measures) ANOVA table for brown and white rice varieties after tasting.
| Overall Liking | Texture Liking | ||
|---|---|---|---|
| Mean (95% CI) | Mean (95% CI) | Chi-Square (df) p Value | |
| Rice variety | |||
| Jasmine (ref) | 6.5 (6.3, 6.8) | 6.3 (6.1, 6.6) | 25.67(2) p ≤ 0.0001 |
| Low GI | 5.9 (5.6, 6.1) 1 | 5.7 (5.5, 6.1) 1 | |
| Medium Grain | 6.0 (5.8, 6.2) 1 | 5.9 (5.6, 6.1) 1 | |
| Rice type | |||
| Brown (ref) | 5.7 (5.4, 6.0) | 5.5 (5.2, 5.8) | 35.25(1) p ≤ 0.0001 |
| White | 6.6 (6.4, 6.8) 1 | 6.4 (6.2, 6.6) 1 | |
| Pairwise comparisons of variety and rice type (Bonferroni groups) 2 | |||
| Jasmine White | 7.0 (6.7, 7.3)D | 6.8 (6.5, 7.1)D | 1.11(2) p = 0.57 |
| Low GI White | 6.3 (6.0, 6.5)B | 6.2 (5.9, 6.5)C | |
| Medium Grain White | 6.4 (6.2, 6.7)B | 6.3 (6.0, 6.6)C | |
| Jasmin Brown | 6.1 (5.8, 6.4)B | 5.8 (5.5, 6.1)BC | |
| Low GI Brown | 5.5 (5.2, 5.8)A | 5.3 (5.0, 5.6)A | |
| Medium Grain Brown | 5.5 (5.2, 5.9)A | 5.5 (5.1, 5.8)AB | |
1 statistically significant (p < 0.001) from the reference (ref). 2 rice variety with different letters are statistically significant different (p < 0.05).