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).