Table 5. Residual characteristics of rice cookies processed with unwashed polished rice

Processing method	Residual level (mg/kg)1)	% Loss2)
Polished rice	1.73±0.05a	–
Soaking	1.09±0.08b	37.3
Grinding	1.02±0.03b	41.2
Dough mixing	0.48±0.02e	72.0
Baking for 10 min	0.63±0.07d	63.9
Baking for 15 min	0.79±0.02c	54.4
Baking for 20 min	1.00±0.08b	42.0

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).