Table 6.
Changes in the diameter, thickness, and hardness of the cookies made with frozen rice dough according to the thawing time

Samples	Thawing time (min)	Diameter (mm)	Thickness (mm)	Hardness (g)
Control	0	55±0.6c1	10.0±0.2	585.01±15.66b
	10	58±0.6a	9.7±0.3	773.75±80.96a
	30	57±1.0ab	9.7±0.4	620.49±101.74b
	50	56±1.0bc	9.7±0.2	537.30±78.24b
Hanareum	0	53±0.1	8.8±0.2a	1,054.84±63.81c
	10	53±0.6	8.2±0.4b	1,090.82±124.68c
	30	51±1.5	8.7±0.3ab	1,905.47±448.09a
	50	52±1.0	8.4±0.1ab	1,852.13±495.49b
Dasan 2	0	52±1.5	8.6±0.1b	980.78±35.34c
	10	53±1.0	8.3±0.2c	2,039.22±63.15b
	30	52±1.0	8.9±0.1a	2,833.65±721.10a
	50	52±1.0	8.6±0.1b	2,019.54±113.64b

Different letters within the same column differ significantly (p<0.05).