Table 5. Melting-down (%) 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	24.6±0.2Ce	19.5±0.8De	30.1±0.8Ae	26.9±0.5Be
0.1	44.5±0.8Cd	29.2±0.8Dd	56.3±0.7Ad	54.0±0.6Bd
0.2	54.3±1.1Bc	44.5±0.7Cc	63.4±0.8Ac	62.2±0.3Ac
0.3	56.3±0.7Bb	47.3±1.2Cb	63.7±0.9Ac	63.3±1.1ABc
0.4	57.7±0.9Bb	48.5±0.7Cb	65.6±1.0Ab	64.5±0.5Aab
0.5	62.6±1.0Ca	60.8±1.0Ca	68.5±0.8Aa	65.4±1.3Ba

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)