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Texture attributes of cooked parboiled black rice with different amylose contents†.
| Rice variety | Hardness | Springiness | Cohesiveness | Gumminess |
|---|---|---|---|---|
| Waxy | 1,538.2 ± 46.8a | 0.51 ± 0.02a | 306.2 ± 37.7a | 597.3 ± 74.0a |
| Medium-amylose | 1,695.3 ± 132.9b | 0.53 ± 0.03a | 390.1 ± 62.7b | 728.8 ± 110.5b |
| High-amylose | 4,180.6 ± 8.4c | 0.69 ± 0.05b | 1,221.1 ± 137.3c | 1,766.7 ± 79.5c |
Data were expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05).
