Table 2. Effects of water soaking pretreatment on moisture content, water activity, and hardness of cookies prepared from glutinous rice
| Quality characteristics | Glutinous rice |
| Control | Water-soaked |
| Moisture content (%) | 8.33±0.831) | 10.01±1.05*2) |
| Water activity | 0.63±0.02 | 0.78 ±0.01* |
| Hardness (N) | 33.83±7.42 | 4.24±2.60* |
1)Values represent the mean±standard deviation (n=3).
2)Significant at p<0.05.