Table 4. Overrun (%) of short grain rice powder, long grain rice powder, short grain puffed rice powder and long grain puffed rice powder ice cream with α-amylase1-3)

α-amylase (%, w/w)	Rice Powder		Puffed Rice Powder
	Short Grain	Long Grain	Short Grain	Long Grain
0.0	33.2±0.5Ae	29.6±0.2Be	26.4±0.7Ce	17.9±0.4Dd
0.1	37.7±0.6Bd	35.0±0.1Cd	44.3±0.6Ab	43.7±0.9Ab
0.2	48.9±0.1Ca	43.7±0.1Da	55.6±1.2Aa	51.5±0.6Ba
0.3	43.1±0.5Ab	41.1±0.3Bb	42.9±0.3Ac	42.6±1.4Ab
0.4	40.5±0.3Bc	39.8±0.5Bc	42.9±0.4Ac	42.3±0.4Ab
0.5	39.9±0.3Bc	39.7±0.3Bc	40.5±0.2Ad	40.1±0.3ABc

Each number is a mean of 5 observations.
^ABCDMeans within a row not followed by the same letter are significantly different (p<0.05)
^abcdeMeans within a column not followed by the same letter are significantly different (p<0.05)