From: Important Sensory Properties Differentiating Premium Rice Varieties
Variety | Raw | Cooked | ||||
---|---|---|---|---|---|---|
L* | a* | b* | L* | a* | b* | |
Zhongzheyou | 79.6a | −0.58a | 11.1a | 77.1a | −1.8a | 6.0a |
Guodao 6 | 75.8b | −0.50a | 11.3a | 76.7a | −1.9b | 5.6a |
Koshihikari | 77.1a | −0.83a | 12.8a | 75.9a | −2.1a | 5.1a |
Koshiibuki | 74.7b | −0.98b | 12.9a | 75.6a | −2.1a | 5.0a |
IR 64 | 78.1a | −0.62a | 12.3a | 77.3a | −1.8a | 5.2a |
IRRI 1132 | 79.1b | 0.20b | 13.8b | 79.3b | −1.7a | 7.0b |
KDML105 | 77.3a | −0.95a | 11.6a | 79.0a | −2.0a | 5.0a |
PTT1 | 71.9b | 0.03b | 13.4b | 78.0b | −1.9b | 5.2a |
Pelde | 75.8a | −0.57a | 13.5a | 77.7a | −2.0a | 5.8a |
Langi | 77.1b | −0.77b | 12.5b | 77.9a | −2.1a | 6.0a |
IRGA 417 (2008) | 76.0a | −1.02a | 10.0a | 76.8a | −1.8a | 2.4a |
Jaçanã | 75.4b | −0.49b | 11.5b | 76.7a | −1.9b | 3.2b |
IRGA 417 (2009) | 73.3a | −0.48a | 11.7a | 76.4a | −1.7a | 3.3a |
Primavera | 73.2a | −0.95b | 12.5b | 78.9b | −1.8b | 4.8b |
Super Basmati | 77.1a | −0.33a | 12.9a | 78.1a | −1.8a | 3.9a |
Basmati 385 | 76.8b | 0.96b | 15.3b | 76.2b | −1.8b | 2.7b |
Sambha Mahsuri | 76.3a | 0.21a | 15.3a | 78.6a | −1.7a | 4.8a |
Swarna | 78.6b | −0.40b | 13.6b | 76.9b | −1.7a | 3.4b |
Hashemi | 77.7a | 0.12a | 15.3a | 79.1a | −1.8a | 5.4a |
Khazar | 78.1b | 0.12a | 15.0b | 79.1a | −1.8a | 5.0b |