Table 1 Chemical properties of cooked rice with different oat content

Oat cont. (%)	Protein (%)	Fat (%)	Starch (%)	β-glucan (%)	Total phenol (%)
0	8.22±0.11e1)	0.45±0.016g	88.22±0.64a	0.10±0.00g	0.004±0.000e
10	8.75±0.03d	1.14±0.049f	86.44±0.08a	0.41±0.03f	0.007±0.000e
20	9.20±0.05d	2.32±0.010e	82.31±0.23b	0.95±0.02e	0.010±0.000d
30	10.05±0.02c	3.04±0.036d	77.64±1.37c	1.23±0.04d	0.015±0.001c
40	10.83±0.31b	3.98±0.080c	75.33±2.50c	1.80±0.17c	0.021±0.001b
50	11.22±0.305b	4.78±0.039b	71.93±1.82d	2.08±0.03b	0.024±0.001b
100	14.25±0.07a	9.61±0.101a	59.66±0.28e	4.02±0.04a	0.040±0.004a

The Values indicate the mean±SD of triplicates.
The different superscripts in the same column mean significant difference at p<0.05.