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Palatability characteristics of cooking properties by time of milled kernel.
| Cultivars | Milling process time (minute) | Appearance | Hardness | Viscosity | Balance | Palatability |
|---|---|---|---|---|---|---|
| Jangsuheukchal | 10 | 3.98±0.18 |
9.22±0.12a | 3.47±0.09c | 2.48±0.16d | 45.50±1.56c |
| 15 | 4.27±0.15ab | 8.88±0.25b | 3.80±0.17b | 2.87±0.14c | 48.00±1.63b | |
| 20 | 4.47±0.21a | 8.50±0.18bc | 4.03±0.15ab | 3.33±0.19b | 50.50±1.73ab | |
| 25 | 4.73±0.15a | 8.25±0.17c | 4.40±0.18a | 3.75±0.15a | 52.83±1.23a | |
| Mibaek2 | 10 | 1.25±0.12c | 9.70±0.14a | 2.10±0.15c | 0.87±0.12c | 34.50±1.14b |
| 15 | 1.48±0.09b | 9.40±0.22b | 2.52±0.13b | 1.18±0.13b | 36.83±1.22b | |
| 20 | 1.87±0.15a | 9.37±0.21b | 3.00±0.09a | 1.68±0.15a | 39.67±1.59a | |
| 25 | 2.00±0.13a | 9.35±0.12b | 2.70±0.11b | 1.58±0.11a | 39.17±2.01a | |
zEach value is mean±standard deviation (n=3).
yHybrids with same letter in a row are not significantly different at the 0.05 probability level.