Table 1.

Characteristics of texture and eating quality in Samgwang, Koshihikari, Seolgaeng, and Keunnun.

Variety	Hardness	Adhesiveness	Springiness	Stickiness
Samgwang	36.03 ± 0.26 §	64.69 ± 11.75	30.92 ± 0.94	68.73 ± 8.25
Koshihikari	31.75 ± 5.73	71.92 ± 14.79	34.56 ± 4.26	75.10 ± 9.91
Seolgaeng	38.43 ± 2.81	53.02 ± 6.84	37.48 ± 3.18	56.89 ± 8.68
Keunnun	37.33 ± 5.29	52.09 ± 8.59	23.62 ± 3.96	47.32 ± 13.38
F-value	1.494	2.301	9.577 **	4.357 *

* p < 0.05; ** p < 0.01. ^§ Each test was performed in three replicates and values are expressed as average ± standard deviation.