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

Table. 9.

Textural characteristics of cooked rice of ‘Miho’ based on storage time at 3℃.

Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)
0 18.00 ±3.23b) 18.63 ±1.95b 17.95 ±3.61b 19.32 ±1.60b
6 22.52 ±4.15a 23.99 ±2.12a 27.52 ±2.34a 23.00 ±2.78a
24 22.96 ±2.94a 22.62 ±2.03a 25.91 ±3.31a 22.13 ±2.68a
48 17.95 ±4.27b 22.59 ±4.97a 28.53 ±3.95a 22.63 ±1.71a
Springiness 0 0.64 ±0.06b 0.46 ±0.05b 0.42 ±0.05b 0.38 ±0.06b
6 0.71 ±0.03a 0.55 ±0.05a 0.50 ±0.04a 0.44 ±0.05a
24 0.71 ±0.04a 0.53 ±0.04a 0.50 ±0.04a 0.43 ±0.04a
48 0.71 ±0.05a 0.54 ±0.05a 0.50 ±0.05a 0.39 ±0.03b
Gumminess
(N)
0 5.82 ±1.36c 3.46 ±0.52c 2.68 ±0.42b 2.88 ±0.40b
6 8.65 ±1.36a 5.84 ±0.84a 4.89 ±0.66a 3.98 ±0.49a
24 8.66 ±1.27a 5.14 ±0.84b 4.73 ±0.86a 3.69 ±0.48a
48 7.54 ±1.02b 5.45 ±0.96ab 4.73 ±0.97a 3.19 ±0.34b
Chewiness
(N)
0 3.77 ±1.20b 1.62 ±0.40c 1.15 ±0.29b 1.11 ±0.27b
6 6.20 ±1.15a 3.27 ±0.67a 2.48 ±0.44a 1.77 ±0.40a
24 6.18 ±1.12a 2.75 ±0.58b 2.40 ±0.56a 1.61 ±0.33a
48 5.38 ±0.99a 2.95 ±0.80ab 2.38 ±0.71a 1.25 ±0.21b
Cohesiveness 0 0.33 ±0.08c 0.19 ±0.03b 0.15 ±0.02c 0.15 ±0.01b
6 0.39 ±0.04ab 0.24 ±0.02a 0.18 ±0.01a 0.17 ±0.01a
24 0.38 ±0.04bc 0.23 ±0.03a 0.18 ±0.01a 0.17 ±0.01a
48 0.44 ±0.10a 0.25 ±0.04a 0.16 ±0.01b 0.14 ±0.01b

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.