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Characteristics related to grain shape, grain quality and sensory quality in cooked rice of ‘Aram’ and check cultivar (‘Nampyeong’).
| Variety | White core/belly | Protein content (%) | Amylose content (%) | Toyo value |
Sensory test (-3~+3) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Appearance | Smell | Taste | Glutinous | Texture | Overall score | |||||
| Nampyeong | 0/0 | 6.1±0.0 |
18.8±0.4ns | 71.6±3.3ns | -0.31 | -0.10 | -0.25 | -0.32 | -0.32 | -0.43 |
| Aram | 0/0 | 6.3±0.0 | 18.8±0.1 | 78.5±1.3 | 0.30 | 0.10 | 0.16 | 0.03 | 0.04 | 0.08 |
zToyo value was measured by Toyo midometer(MA 90, Japan).
yns indicates no significant difference at p<0.05, while * and ** significant at respectively p<0.05 and p<0.01 in the independent two-sample t-test.
xHarvested in Suwon.