TABLE 1.

Results of cooking experiment for glutinous sorghum.

Name	Pericarp thickness	Testa thickness	Total thickness	Thousand grain weight	Expansion rate ± SD	Crack rate ± SD
GZ243	27.82	13.03	40.85	16.57	115.18% ± 9.88%	83.00% ± 6.67%
GZ060	36.49	14.25	50.74	20.21	114.78% ± 4.94%	81.00% ± 3.33%
GZ241	45.89	12.64	58.52	22.90	111.43% ± 5.37%	90.00% ± 0%
GZ136	48.20	17.37	65.57	23.81	91.67% ± 10.02%	77.50% ± 2.33%
GZ162	50.05	18.87	68.91	25.77	138.89% ± 7.84%	96.50% ± 0%
GZ093	50.20	4.45	54.64	29.13	117.1% ± 7.26%	73.50% ± 4.43%
GZ150	56.84	29.28	86.12	30.62	92.11% ± 2.34%	9.00% ± 0.67%
GZ210	72.35	7.75	80.10	19.18	111.43% ± 2.61%	81.50% ± 1.67%
GZ234	76.05	16.47	92.52	21.86	102% ± 2.61%	89.50% ± 2.33%
GZ202	84.60	23.13	107.73	16.23	126.87% ± 10.75%	96.50% ± 2.33%
GZ187	88.81	17.53	106.34	22.29	169.44% ± 5.74%	99.00% ± 0.67%
GZ192	88.90	14.59	103.49	17.46	169.09% ± 9.30%	86.50% ± 4.33%
GZ104	97.01	16.44	113.45	28.63	146.02% ± 1.16%	93.00% ± 0%
GZ220	99.47	16.32	115.78	26.26	133.33% ± 0%	98.00% ± 3.33%
GZ061	135.85	34.45	170.30	21.81	190.71% ± 10.02%	100.00% ± 0%
GZ123	157.34	0.00	157.34	26.56	151.08% ± 5.16%	94.50% ± 1.00%