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

Table. 10.

Textural characteristics of cooked rice of ‘Miho’ based on storage time at -18℃.

Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)
0 17.17 ±3.32b) 18.17 ±1.34c 19.69 ±2.44b 19.03 ±2.18b
6 28.34 ±5.91a 31.27 ±5.42a 29.59 ±5.98a 25.51 ±5.74a
24 24.60 ±4.41a 23.09 ±3.68b 29.25 ±5.21a 21.11 ±2.67b
48 17.41 ±5.88b 22.86 ±4.54b 29.91 ±3.80a 21.58 ±2.97b
Springiness 0 0.54 ±0.12b 0.40 ±0.05c 0.47 ±0.17a 0.36 ±0.03b
6 0.74 ±0.03a 0.62 ±0.03a 0.51 ±0.07a 0.47 ±0.07a
24 0.71 ±0.07a 0.56 ±0.06b 0.51 ±0.03a 0.43 ±0.05a
48 0.71 ±0.06a 0.53 ±0.08b 0.51 ±0.05a 0.36 ±0.10b
Gumminess
(N)
0 4.10 ±1.22d 2.83 ±0.36c 4.26 ±2.51a 2.85 ±0.35c
6 11.48 ±2.64a 8.43 ±1.33a 5.53 ±1.41a 4.47 ±1.30a
24 8.78 ±1.25b 5.55 ±1.10b 5.04 ±1.14a 3.70 ±0.68b
48 7.15 ±1.51c 5.64 ±1.81b 5.18 ±1.05a 3.13 ±0.93bc
Chewiness
(N)
0 2.34 ±1.11c 1.13 ±0.26c 2.43 ±2.18a 1.03 ±0.18c
6 8.58 ±2.18a 5.27 ±0.94a 2.90 ±1.07a 2.17 ±0.97a
24 6.27 ±1.18b 3.15 ±0.89b 2.57 ±0.71a 1.62 ±0.44b
48 5.15 ±1.35b 3.15 ±1.47b 2.67 ±0.77a 1.19 ±0.63bc
Cohesiveness 0 0.25 ±0.10c 0.16 ±0.02c 0.21 ±0.10a 0.15 ±0.01b
6 0.41 ±0.03ab 0.27 ±0.03a 0.19 ±0.02a 0.17 ±0.01a
24 0.36 ±0.03b 0.24 ±0.03b 0.17 ±0.02a 0.18 ±0.02a
48 0.44 ±0.11a 0.23 ±0.04b 0.17 ±0.02a 0.14 ±0.03b

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Korean J. Breed. Sci. 2021;53:295-304 https://doi.org/10.9787/KJBS.2021.53.3.295
© 2021 Korean J. Breed. Sci.