Table 3. Texture properties of rice cake samples prepared with dried rice flour : moisture = 1:0.4 according to the steaming time and the number of extrusion

Parameter Hardness (g) Adhesiveness (g·s) Cohesiveness Gumminess Chewiness
Steaming time (min) (X1) Number of extrusion (X2)
20 1 800.7±137.2a1) 206.4±59.3ab 0.87±0.02ab 480.0±67.3a 319.8±104.2b
2 834.4±172.8a 172.5±52.0abc 0.89±0.03abc 527.3±80.5a 371.7±112.4ab
3 865.0±153.6a 178.1±89.2abc 0.88±0.02abc 375.1±73.0bc 436.8±183.5a
40 1 540.8±43.19b 95.5±8.0de 0.86±0.03a 388.7±134.7bc 228.1±37.6cd
2 580.4±57.1b 126.5±3.5bcdf 0.90±0.03bcd 447.2±102.7ab 242.9±41.3cd
3 580.1±124.1b 195.4±37.5a 0.92±0.01d 482.8±140.4bc 243.5±62.9cd
80 1 380.8±170.9c 121.0±15.8cde 0.92±0.04d 350.5±146.2c 216.4±135.6d
2 386.5±60.3c 108.9±8.2de 0.92±0.03d 372.2±57.6bc 177.8±53.0d
3 354.9±87.5c 131.0±10.5bcd 0.97±0.06e 370.7±78.3bc 222.9±87.3d
120 1 167.6±51.6d 181.7±34.0ab 0.88±0.02abc 212.3±32.8d 70.8±21.9e
2 158.1±41.0d 133.5±46.0bcd 0.91±0.01cd 147.2±25.3d 57.0±17.6e
3 130.4±24.0d 71.6±29.2e 0.92±0.02d 171.0±54.5d 85.1±45.2e
All data are reported as the mean±SE (n=10). Values marked with different subscript indicates that values were not significantly different among the extrusion conditions (p<0.05).