Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

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±0.29b,x 22.7±8.9b 8.5±2.2a 69.5a 3.2a 29.8a
Shingil 1.07±0.20a 25.5±4.3a 9.9±3.1a 68.5a 3.7a 30.9a
CK (Wheat) 0.82±0.27b 27.4±4.5a 9.6±1.9a 69.1a 1.5 29.8a

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
© 2020 Korean J. Breed. Sci.