Table 3.
Effect of parboiling on the hardness and solid content of boiled rice of Tongil rice cultivars.

Varieties	1)Milled rice		Parboiled rice
	Hardness (N)	Solid content (%)	Hardness (N)	Solid content (%)
	Dasan	y245±57a	x4.6±0.09b	w454±23a	z2.9±0.49b
Saegyejinmi	y223±21a	w5.0±0.16ab	x372±28ab	yz3.2±0.05ab
Hanareum2	y241±41a	x4.2±0.21b	w451±53a	z2.8±0.10b
Boramchan	z184±23b	w5.6±1.08a	x348±18b	y3.6±0.26a

The values indicate the mean SD of triplicate
Numericals having same shoulder letters are not significantly different (p < 0.05)
a,b and c mean Duncan's multiple range test for the varieties
w,x, y and z mean Duncan's multiple range test for milled and parboiled rice
un-parboiled rice