Table 5. Sensory properties of plant-based rice milk prepared with different rice varieties

Variety¹⁾	Color	Flavor	Taste	After taste	Texture and body	Rice flavor	Overall acceptability
NBR	4.8±1.4^a²⁾	4.5±1.2^ab	3.9±1.3^b	4.0±1.4^a	4.2±0.9^a	4.9±1.3^ab	4.2±1.4^b
NWR	5.2±1.6^a	4.6±1.1^a	4.3±1.5^b	4.9±1.4^a	3.9±1.5^a	4.3±1.0^b	4.7±1.5^ab
ABR	4.9±1.6^a	5.4±1.7^a	5.3±1.2^a	4.4±1.0^a	4.8±0.7^a	5.7±1.4^a	5.3±1.2^a
AWR	5.5±1.5^a	5.1±1.6^a	4.6±1.5^ab	4.7±1.7^a	4.6±1.5^a	5.1±1.5^ab	4.9±1.1^ab
PBR	3.3±1.6^b	3.5±1.2^b	2.8±1.4^c	2.9±0.5^b	4.1±1.0^a	4.1±1.8^b	3.2±1.1^c
F‒value	4.71^**³⁾	4.06^**	6.78^***	3.00^*	1.25	3.12^*	6.36^***

NBR, normal brown rice; NWR, normal white rice; ABR, aromatic brown rice; AWR, aromatic white rice; PBR, pigment brown rice.
Mean±SD (n=3) within each column followed by different superscript letters are significantly different (p<0.05).
^*p<0.05; ^**p<0.01; ^***p<0.001.