Supplementary Materials for Dataset on viscosity and starch polymer properties to predict texture through modeling

The data shows all the phenotypic data of Indica rice accession obtained from routine quality analysis, rapid-visco analyzer (RVA) , size-exclusion chromatography (SEC) and sensory evaluation. Each line in the accession was grouped using agglomerative nesting clustering method and the cluster membership was provided in the data. The routine quality parameters include s amylose content (AC), gelatinization temperature (GT), gel consistency (GC). The RVA parameters measured were peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BD), final viscosity (FV), setback viscosity (SB), peak time (PkT), pasting temperature (PsT) and lift-off viscosity (LO). The SEC data includes AM1 (Amylose 1), AM2 (Long-chain Amylopectin), MCAP (Medium-chain Amylopectin), SCAP1 (Short-chain amylopectin, 36>DP>21), SCAP2(Short-chain amylopectin, 20>DP>13), SCAP3 (Short-chain amylopectin, 12>DP>6). For the sensory evaluation, the evaluated parameter were Initial Starchy Coating (ISC), Slickness (SLK), Roughness (ROF), Stickiness to Lips (STL), Stickiness Between Grains (SBG), Springiness (SPR), Cohesiveness (COH), Hardness (HRD), Cohesiveness of Mass (COM), Uniformity of Bite (UOB), Moisture Absorption (MAB), Residual Loose Particles (RLP), and Toothpack (TPK). All of these parameters were described in the manuscript.