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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