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

Table. 5.

Characteristics of cooking with rice and soymilk for ‘Noksim’.

Cultivar Cooking with rice Yield of soymilk (%) Color value Total solids contents (Brix) ABTS (mg vit C eq./100g)


Hardness (N) Brix L a b
Noksim 0.53 35.0. 71.2 52.52 0.13 3.57 7.30 80.41
Chungja 3 0.57 14.5 68.2 51.20 0.45 1.22 7.38 77.52
t-testz ns ** * - - - ns *

z(ns) non-significant; * and ** were significantly different between ‘Noksim’ and ‘Chungja 3’ at 0.05 and 0.01 level of probability, respectively, by student t-test

Korean J. Breed. Sci. 2021;53:69-76 https://doi.org/10.9787/KJBS.2021.53.1.69
© 2021 Korean J. Breed. Sci.