Table 3. Residual characteristics of porridge processed with unwashed polished rice

Processing method Residual level (mg/kg)1) % Loss2)
Polished rice 1.73±0.049a
Soaking 0.86±0.091b 50.2
Boiling for 15 min 0.16±0.002c 90.6
Boiling for 20 min 0.18±0.014c 89.7
Boiling for 25 min 0.21±0.014c 88.1
Mean of triplication concentration±standard deviation.
[(Raw product residue - processing residue) / Raw product residue] × 100.
Values followed by different superscript letters in the same column are significantly different (p<0.05).