Korean Journal of Breeding Science

Table. 8.

Physiochemical properties of rice noodles before cooking.

Variety	Amylose (%)	Amylogram (RVA)z

		Peak 1	Trough 1	Break- down	Final Visc	Set- back	Peak Time
Hangaru	18.7^c,y	50.4^a	50.9^a	-0.5^a	84.3^a	33.9^a	7.0^a
Shingil	20.8^b	35.3^c	35.6^c	-0.3^a	61.9^c	26.6^b	7.0^a
CK (Wheat)	22.1^a	44.8^b	45.1^b	-0.3^a	78.7^b	33.9^a	7.0^a

^zRapid visco analyzer (RVA Newport Sci, Australia), profile AACC 2000a.

^ySignificant 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

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