Table 7 Texture attributes that differed significantly (P < 0.1) in intensity between premium and second best variety pairs
From: Important Sensory Properties Differentiating Premium Rice Varieties
Texture attribute | Country/region | Premium cultivar | Second best cultivar | Significant P |
|---|---|---|---|---|
China/N. Asia | Zhongzheyou 1 | Guodao 6 | ||
Slickness | 5.7 | 4.8 | 0.08 | |
Roughness | 4.2 | 5.1 | 0.05 | |
Moisture absorption | 5.9 | 6.8 | 0.03 | |
Japan/S.E. Asia | Koshihikari | Koshiibuki | ||
Slickness | 6.3 | 7.3 | 0.03 | |
Philippines/S.E. Asia | IR64 | IRRI-132 | ||
Slickness | 4.9 | 3.8 | 0.02 | |
Roughness | 5.4 | 6.6 | 0.03 | |
Stickiness to lips | 5.8 | 4.8 | 0.04 | |
Thailand/S.E. Asia | KDML105 | PTT1 | ||
Roughness | 4.6 | 5.4 | 0.07 | |
Cohesiveness | 5.5 | 5.0 | 0.07 | |
Australia | Pelde | Langi | ||
Moisture absorption | 5.0 | 5.9 | 0.04 | |
Brazil | BR IRGA-417 (2008) | Jaçanã (2008) | ||
Initial starchy coating | 2.5 | 1.8 | 0.01 | |
Roughness | 5.3 | 4.1 | 0.01 | |
Stickiness between grains | 4.1 | 3.1 | 0.01 | |
Uniformity of bite | 8.4 | 7.3 | <0.01 | |
Brazil | BR IRGA-417 (2009) | Primavera (2009) | ||
Slickness | 4.1 | 3.3 | 0.05 | |
Roughness | 4.7 | 5.7 | 0.02 | |
Stickiness to lips | 2.8 | 3.6 | 0.03 | |
Pakistan/Central Asia | Super Basmati | Basmati 385 | ||
Roughness | 5.2 | 4.3 | 0.05 | |
Stickiness to lips | 4.2 | 2.4 | <0.01 | |
Springiness | 2.1 | 1.4 | 0.02 | |
Number of chews | 23.4 | 18.7 | <0.01 | |
India/S. Asia | Sambha Mahsuri | Swarna | ||
Slickness | 3.5 | 3.0 | 0.06 | |
Springiness | 3.2 | 2.5 | 0.02 | |
Number of chews | 25.6 | 22.9 | 0.04 | |
Iran/S. Asia | Hashemi | Khazar | ||
Initial starchy coating | 1.5 | 2.2 | <0.01 | |
Roughness | 6.1 | 5.3 | 0.08 | |
Stickiness between grains | 3.0 | 3.9 | 0.03 | |
Springiness | 3.5 | 2.8 | 0.03 | |
Hardness | 3.9 | 3.0 | <0.01 | |
Moisture absorption | 6.8 | 5.9 | 0.04 |