Table 1. Amylose and crude protein contents and pasting properties of rice flour of different varieties

Variety1)	Amylose (%)	Crude protein (%)	Pasting properties
			Initial pasting temperature (°C)	Peak viscosity (cP2))	Trough viscosity (cP)	Final viscosity (cP)	Breakdown viscosity (cP)	Setback viscosity (cP)
NBR	13.15±0.63d3)	6.77±0.05d	74.48±0.55a	294.14±2.42d	140.33±4.60d	230.14±4.02d	153.81±2.19b	89.80±1.01d
NWR	14.73±0.17c	5.63±0.01e	73.93±0.06a	415.95±2.03b	182.58±2.35c	302.89±2.35c	233.36±0.86a	120.31±0.67c
ABR	20.87±0.49b	7.95±0.07a	74.18±0.45a	318.11±3.07c	216.75±7.19b	402.08±3.05b	101.36±4.12c	185.33±10.21b
AWR	23.50±0.34a	7.33±0.01c	72.28±0.06c	433.36±5.47a	279.75±10.84a	554.61±6.44a	153.61±8.86b	274.86±6.48a
PBR	5.13±0.08e	7.45±0.02b	73.02±0.08b	77.97±0.33e	28.00±0.08e	38.11±0.05e	49.97±0.39d	10.11±0.10e

NBR, normal brown rice; NWR, normal white rice; ABR, aromatic brown rice; AWR, aromatic white rice; PBR, pigment brown rice.
cP, centipoise.
Mean±SD (n=3) within each column followed by different superscript letters are significantly different (p<0.05).