Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 4.

Pearling and cooking characteristics of ‘Nulichal’.

CultivarProtein cont. (%)WhitenessTotal phenol (%)Grain pearlingCooking quality


Starch (%)β-glucan (%)Amylose (%)Water absorption rate (%)Expansion rate (%)
Nulichal10.3±0.51*36.8±0.470.57±0.1559.4±3.496.8±0.527.2±1.85269±16.6455±27.1
Saechassal11.6±0.2837.7±0.850.68±0.2758.4±2.736.3±0.607.2±2.35267±18.5443±38.0

Average±SD (standard deviation), (n=3), data tested at 2010.

Stand for significant between two parents at the 0.05 probability level by LSD.

Korean J Breed Sci 2018;50:516-21 https://doi.org/10.9787/KJBS.2018.50.4.516
© 2018 Korean J Breed Sci