Korean Journal of Breeding Science

Table. 7.

Hardness and color properties of rice noodles before cooking.

Variety	Hardnessz (g)	Colory

		L*(D65)	a*(D65)	b*(D65)
Hangaru	186.5±61.8^b,x	58.0^b	5.0^a	33.8^a
Shingil	221.3±84.1^a	54.2^c	2.9^b	29.3^b
CK (Wheat)	110.6±8.5^c	73.4^a	0.5^c	30.1^b

^zTexture analyzer (Zwick/Roell).

^ySpectrophotometer (Konica Milolta, CM 3500d, japan): L* for the lightness from black (0) to white (100), a* from green (−) to red (+), and b* from blue (−) to yellow (+).

^xSignificant difference between varieties at the 5% probability level by DMRT.

Korean J. Breed. Sci. 2020;52:502-10 https://doi.org/10.9787/KJBS.2020.52.4.502