Table 6 Cooking characteristics of noodles with different content of Garu floury rice

Sample1)	Cooked noodle			Cooking water

	Weight (g)	Volume (mL)	Water absorption (%)	Turbidity (675 nm)
Wheat	56.4±1.33^b	201±1.15^b	122.6±3.03^b	0.160±0.003^a
Control	50.7±0.44^a	191±7.86^a	98.2±2.57^a	0.179±0.007
GR-10	51.0±0.83^a	194±0.29^a	102.0±4.88^a	0.162±0.007^a
GR-20	50.0±0.48^a	194±1.76^a	98.2±1.95^a	0.168±0.003^a
GR-30	50.0±0.63^a	194±1.76^a	93.7±3.17^a	0.244±0.019^b
GR-40	49.2±0.49^a	194±1.32^a	93.0±1.61^a	0.335±0.015^c

The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range test.