Hardness and color properties of rice noodles before cooking.
Variety | Hardness |
Color |
||
---|---|---|---|---|
L |
a |
b |
||
Hangaru | 186.5±61.8b,x | 58.0b | 5.0a | 33.8a |
Shingil | 221.3±84.1a | 54.2c | 2.9b | 29.3b |
CK (Wheat) | 110.6±8.5c | 73.4a | 0.5c | 30.1b |
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.