Table 2.
Chemical composition of rices1.
| Components (%, w/w) | Jasmine rice (TL) | Golden flower glutinous rice (GN) | Brown rice (LĐ) | Red rice (HR) | Germ rice (GM) |
|---|---|---|---|---|---|
| Moisture | 12.96 ± 0.15d | 11.46 ± 0.05b | 11.86 ± 0.10c | 12.03 ± 0.12c | 10.85 ± 0.07a |
| Total carbohydrate | 87.15 ± 1.21b | 90.77 ± 0.97d | 87.87 ± 1.08bc | 89.81 ± 0.77cd | 81.97 ± 1.46a |
| Crude protein | 6.22 ± 0.09a | 6.14 ± 0.13a | 7.61 ± 0.12b | 7.60 ± 0.15b | 8.89 ± 0.10c |
| Crude fat | 1.20 ± 0.08b | 0.88 ± 0.07a | 1.73 ± 0.03c | 1.62 ± 0.05c | 2.03 ± 0.06d |
| Ash | 0.23 ± 0.01a | 0.65 ± 0.06b | 1.19 ± 0.04c | 1.08 ± 0.03d | 1.34 ± 0.02e |
| Crude fiber | 0.60 ± 0.02b | 0.41 ± 0.02a | 1.14 ± 0.04d | 0.97 ± 0.02c | 1.60 ± 0.01e |
| Starch | 86.56 ± 1.22b | 90.36 ± 0.98c | 86.74 ± 1.11b | 88.84 ± 0.77c | 80.37 ± 1.47a |
| Amylose | 15.99 ± 0.84b | 2.86 ± 0.27a | 21.63 ± 0.91d | 18.56 ± 0.66c | 20.68 ± 0.87d |
1Different letters in the same row indicate significantly different means (p < 0.05).