Korean Journal of Breeding Science

Table. 9.

Physiochemical properties of rice noodles after cooking (cook for 4 minutes in boiling water).

Variety	Thickness (mm)	Texturez		Colory

		Hardness (g)	Length (mm)	L*(D65)	a*(D65)	b*(D65)
Hangaru	0.68±0.29^b,x	22.7±8.9^b	8.5±2.2^a	69.5^a	3.2^a	29.8^a
Shingil	1.07±0.20^a	25.5±4.3^a	9.9±3.1^a	68.5^a	3.7^a	30.9^a
CK (Wheat)	0.82±0.27^b	27.4±4.5^a	9.6±1.9^a	69.1^a	1.5	29.8^a

^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