Table 4. Cooking properties of collected rice

Rice samples¹⁾	Moisture (%)	Gel consistency	Viscosity	Spreading value	Hardening before cooking	Hardening after cooking
1	6.90±1.7^2)d	70±1^e	132.6±0.5^d	5±1^b	356±24^a	326±20^a
2	11.03±1.2^b	72±1^e	44.64±1^g	7±1^a	326±13^ab	310±14^b
3	11.62±1^b	82±0.5^bc	188.52±2^c	3±1^b	323±19^ab	335±16^a
4	7.26±1.2^d	84±1.5^b	40.66±3^g	3±1^b	339±27^a	303±32^ab
5	10.67±1.5^c	69±1^ef	86.25±2^f	5±1^b	321±13^b	323±11^a
6	10.47±0.8^c	64±0.5^g	133.52±3^d	5±1^b	339±21^a	327±23^a
7	8.01±10.9	87±2^a	283.59±7^a	4±1^bc	333±23^a	297±20^b
8	10.56±1.1^c	84±0.5^b	22±5^h	5±1^b	321±11^b	312±7^ab
9	10.51±1.2^c	74.5±0.5^d	266±6^b	5±1^b	321±15^b	305±20^ab
10	12.10±1^b	81±1^c	20.5±0.5^h	5±1^b	320±6^b	340±14^a
11	11.50±1.3	75±0.5^c	88.13±1.5^f	3±1^c	228±4^ab	336±5^a
12	13.22±0.9^a	81.5±0.5^c	115±5^e	5±1^b	337±16^a	322±19^ab
13	14.39±1.8^a	86±2^a	23.5±0.5^h	5±1^b	341±19^a	323±23^ab
14	13.22±1.2^a	88±2^a	17.5±0.25ⁱ	7±1^a	320±13^b	338±11^a
15	11.87±1.2^b	84±1.5^b	22.5±0.5^h	7±1^a	323±5^b	310±21^ab

No.1-15 refer to Table 1.
Values are mean±SE (n=3). Means with different superscript letters (^a-i) in the same column are significantly different at p<0.05.