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).