Skip to main content

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