Table 5. Texture properties of rice cake samples prepared with hydrated rice flour 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 | 684.1±59.5a1) | 144.2±51.9bc | 0.69±0.01a | 472.4±44.2c | 357.0±43.8c |
2 | 734.0±50.7a | 207.4±21.7de | 0.83±0.01c | 578.5±30.6a | 541.4±46.3a |
3 | 736.0±103.5a | 204.9±27.4cd | 0.86±0.02d | 494.6±81.9b | 455.7±82.5b |
40 | 1 | 441.9±46.6bc | 181.2±65.9cd | 0.80±0.01b | 360.9±32.2de | 329.4±34.8cd |
2 | 479.5±80.4b | 200.9±33.1de | 0.82±0.01bc | 340.9±49.6de | 308.2±50.5cdef |
3 | 459.5±57.4bc | 100.6±29.1a | 0.82±0.01c | 379.3±50.1d | 310.7±41.7cde |
80 | 1 | 403.3±42.9c | 169.7±29.5cd | 0.84±0.01d | 322.5±19.0ef | 278.6±18.9def |
2 | 443.2±61.0bc | 231.3±50.1e | 0.89±0.01e | 287.1±57.8fg | 320.0±63.9cde |
3 | 416.3±74.1bc | 214.1±33.2de | 0.89±0.01e | 268.3±38.5g | 311.9±63.9cde |
120 | 1 | 322.2±72.8d | 179.4±53.2cd | 0.82±0.03bc | 287.6±76.3fg | 272.7±61.1ef |
2 | 325.1±47.5d | 111.9±19.2ab | 0.82±0.01bc | 356.7±62.6de | 255.4±38.5f |
3 | 318.0±80.6d | 155.2±53.3c | 0.88±0.01e | 335.7±61.9def | 284.5±79.2def |
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).