Table 4 Textural Properites of BPT 2841 in comparison with BPT 5204 and Burma Black.

From: Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content

Properties

BPT 5204

Burma Black

BPT 2841

Hardness, g

1517.452 ± 0.287c

6197.33 ± 91.90a

3043.22 ± 20.30b

Stickiness, g/cm2

2.483 ± 0.534c

4.138 ± 0.182a

1.474 ± 0.033b

Springiness \(\times {10}^{-2}\)

0.665 ± 0.058b

0.912 ± 0.042a

0.801 ± 0.022ab

Cohesiveness \(\times {10}^{-2}\)

0.787 ± 0.004c

1.072 ± 0.029a

1.004 ± 0.044a

Gumminess

11.935 ± 0.058c

66.429 ± 2.772a

30.543 ± 1.122b

Chewiness

0.091 ± 0.023c

0.605 ± 0.003a

0.245 ± 0.016b

  1. Sample means with different lowercase letters in the same row are significantly different (p < 0.01).