Table 2. Physicochemical properties of rice ‘Nuruk’ as affected by the degree of millingDegree of milling
| Degree of milling (%) | pH | Acidity (mL) | Soluble solid (°Brix) | Amino acidity (mL) | Reducing sugar (mg/mL) |
| 0 | 5.32±0.04d1) | 0.64±0.04a | 5.93±0.06c | 1.58±0.05a | 3.04±0.02d |
| 10 | 5.78±0.17b | 0.49±0.05b | 6.00±0.00c | 1.49±0.07b | 3.19±0.01c |
| 30 | 5.98±0.02a | 0.49±0.02b | 6.33±0.06b | 1.51±0.01ab | 3.29±0.06b |
| 50 | 5.53±0.04c | 0.73±0.11a | 6.60±0.00a | 1.46±0.02b | 3.43±0.07a |
Means±SD (n=3) within each column followed by different letters are significantly different (p<0.05).