Table 1.
Differences of cooked rice properties among different japonica rice.
| Cultivar | Taste Analyzer Properties | Texture Properties | Cooking Properties | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Taste Value | Appearance | Hardness (g) | Elasticity (%) | Adhesiveness (g) | Water Absorption Rate (%) | Volume Expansion Rate (%) | Iodine Blue Value (A) | Weight of Dried Solids (mg/g) | |
| Daohuaxiang2 | 80 ± 1 ab | 7.7 ± 0.1 b | 205 ± 4 a | 0.565 ± 0.003 a | 1167 ± 1 b | 391 ± 4 a | 532 ± 3 a | 1.404 ± 0.004 a | 186 ± 1 b |
| Nangeng46 | 82 ± 1 a | 8.2 ± 0.1 a | 144 ± 2 c | 0.491 ± 0.001 b | 1191 ± 1 a | 354 ± 3 b | 447 ± 4 b | 0.284 ± 0.004 b | 222 ± 1 a |
| Nangeng2728 | 62 ± 1 c | 5.8 ± 0.1 c | 166 ± 1 b | 0.473 ± 0.001 c | 1159 ± 2 c | 297 ± 2 c | 375 ± 3 c | 0.254 ± 0.003 c | 154 ± 1 c |
Data are expressed as the mean ± SD (n = 3). Values for each index within a column followed by different lowercase letters are significantly different at the 5% probability level.