Table 2 Physicochemical properties of grains and rice flours
From: Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling
Line | Rice flour properties | ||||||
|---|---|---|---|---|---|---|---|
|  | Grain hardness (Kg) | Mean particle size (μm) | Damaged starch (%) | Lightness (CIE value) | Ash (%) | Protein (%) | Amylose (%) |
Hwaseong | 7.8 ± 1.60 | 112.2 ± 0.4 | 10.3 ± 0.2 | 88.6 ± 0.01 | 0.84 ± 0.02 | 7.5 ± 0.16 | 18.5 ± 0.2 |
Seolgaeng | 5.9 ± 0.87 | 97.6 ± 1.6 | 7.1 ± 0.1 | 90.3 ± 0.06 | 0.72 ± 0.01 | 6.6 ± 0.11 | 17.5 ± 0.6 |
Namil | 7.5 ± 2.21 | 109.1 ± 0.6 | 9.2 ± 0.2 | 88.7 ± 0.09 | 0.82 ± 0.01 | 9.2 ± 0.25 | 17.7 ± 0.3 |
Suweon 542 | 3.3 ± 0.48 | 82.0 ± 0.6 | 4.9 ± 0.1 | 90.0 ± 0.07 | 0.79 ± 0.01 | 7.5 ± 0.15 | 18.5 ± 0.3 |