Table 3. Thermal properties of glutinous rices based on different soaking time

Treatment Variety Onset temp. (To, °C) Peak temp. (Tp, °C) Conclusion temp. (Tc, °C) ΔT (Tc-To, °C) ΔH (J/g)
Glutinous rice flour Mirchal 59.87±0.27c1) 68.34±0.01b 75.88±0.45a 16.01±0.72a 9.27±0.59b
Baegokchal 60.83±0.40b 68.26±0.60b 77.62±3.08a 16.79±3.48a 11.66±1.97a
Dongjinchal 61.67±0.08a 69.34±0.01a 78.28±0.52a 16.62±0.60a 9.20±0.28b
Sinseonchal 59.51±0.33c 68.42±0.11b 77.70±0.13a 18.19±0.45a 9.42±0.72b
Soaked glutinous rice flour Mirchal 58.70±0.31c 67.42±0.35b 75.75±0.71b 17.05±1.02b 9.74±0.66a
Baegokchal 60.77±0.18a 67.50±0.24b 74.69±0.40c 13.92±0.22c 10.05±0.08a
Dongjinchal 59.64±0.07b 69.09±0.12a 78.08±0.42a 18.44±0.35a 10.25±0.02a
Sinseonchal 59.39±0.06b 67.25±0.11b 77.69±0.43b 18.30±0.37a 10.46±0.74a
Long term soaked glutinous rice flour Mirchal 57.15±0.17d 67.83±0.00b 75.45±0.23c 18.30±0.40a 8.93±0.23b
Baegokchal 60.85±0.08a 67.34±0.23c 74.34±0.12c 13.49±0.04b 10.11±0.47ab
Dongjinchal 59.73±0.07b 68.59±0.12a 78.64±0.62a 18.81±0.69a 11.06±0.78a
Sinseonchal 58.96±0.37c 67.34±0.23c 76.69±1.10b 17.73±1.46a 10.44±1.27ab
Mean±SD (n=3) within each column followed by different letters are significantly different (p<0.05).