Table 5. Changes in the texture properties of cooked and frozen-stored cooked rice varieties

Variety of rice		Hardness (g)	Springiness (%)	Adhesiveness (g)	Chewiness (g)	Cohesiveness (%)
Cooked rice	Sindongjin	814.19±288.44^a1)	0.96±0.10^a	-2.11±3.02^a	545.39±224.21^a	0.63±0.08^a
	Baekjinju	463.82±77.33^b	0.93±0.09^a	-13.06±13.99^a	238.23±162.23^a	0.53±0.07^a
	Hopum	772.33±24.34^a	0.89±0.13^a	-2.72±1.98^a	415.06±188.68^a	0.59±0.07^a
	Onnuri	10000.14±389.49^a	0.91±0.12^a	-5.21±3.83^a	495.54±265.20^a	0.63±0.06^a
	Ilmi	819.24±138.45^a	0.95±0.12^a	-3.09±1.68^a	586.40±307.57^a	0.58±0.09^a
Frozen stored cooked rice	Sindongjin	576.55±163.89^b	0.97±0.08^a	-4.78±2.29^a	507.52±127.71^a	0.60±0.05^a
	Baekjinju	293.33±111.40^c	0.90±0.10^a	-5.11±2.27^a	136.±76.69^c	0.50±0.06^a
	Hopum	617.92±122.44^a	0.58±0.11^b	-2.17±0.90^a	288.56±72.02^b	0.53±0.03^a
	Onnuri	725.96±233.84^a	0.92±0.11^a	-1.35±0.85^a	374.93±148.50^b	0.56±0.05^a
	Ilmi	654.61±212.29^a	0.89±0.11^a	-1.05±0.67^a	318.15±140.44^b	0.53±0.04^a

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.