Cultivar | Brown rice rate (%) | White rice rate (%) | Chalkiness rate/% | Chalkiness degree/% | Amylose content/% | Gelatinization temperature/level | Gel consistency/mm | Protein content/% | Essential amino acid/% | Average |
Z1 | 1.2 | 0.8 | 29.7 | 45.2 | 6.3 | 5.3 | 16.2 | 9.1 | 16.5 | 14.5 |
G2 | 1.9 | 1.6 | 29.5 | 39.2 | 6.8 | 31.0 | 7.3 | 9.3 | 8.2 | 15.0 |
Z39 | 0.1 | 1.3 | 8.7 | 4.7 | 7.1 | 13.1 | 18.9 | 7.3 | 12.7 | 8.2 |
E477 | 0.9 | 3.4 | 23.9 | 39.2 | 1.2 | 4.2 | 8.1 | 5.0 | 9.5 | 10.6 |
E334 | 0.5 | 1.2 | 6.1 | 19.5 | 5.4 | 6.9 | 6.9 | 13.0 | 8.6 | 7.6 |
Z4 | 0.9 | 4.2 | 17.9 | 18.2 | 5.0 | 13.6 | 5.3 | 15.9 | 18.8 | 11.1 |
X24 | 0.6 | 2.1 | 8.4 | 13.0 | 4.4 | 14.2 | 22.0 | 6.9 | 10.5 | 9.1 |
X32 | 0.3 | 1.7 | 38.2 | 46.5 | 1.5 | 21.1 | 19.3 | 14.4 | 13.1 | 17.3 |
Z819 | 0.7 | 2.1 | 15.9 | 13.1 | 3.1 | 2.5 | 11.3 | 2.8 | 7.1 | 6.5 |
L996 | 0.6 | 1.9 | 31.9 | 30.1 | 4.1 | 18.5 | 21.0 | 1.8 | 8.4 | 13.1 |
Average | 0.8 | 2.0 | 21.0 | 26.9 | 4.5 | 13.0 | 13.6 | 8.6 | 11.3 | 11.3 |