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).