Table 10
Sensory evaluation of brown rice cooked by using H2
| Control | 30% | 50% | 70% | 90% | 100% |
| Appearance | 3.14±0.11b1) | 4.33±0.08a | 2.86±0.15c | 2.71±0.06c | 2.39±0.13d | 2.30±0.03d |
| Taste | 2.64±0.05b | 4.05±0.10a | 2.35±0.10c | 2.03±0.03d | 1.66±0.12e | 1.68±0.11e |
| Flavor | 4.27±0.11a | 3.56±0.02c | 3.80±0.04b | 3.83±0.04b | 3.94±0.02b | 3.91±0.05b |
| Texture | 4.11±0.03a | 4.26±0.05a | 3.75±0.07b | 3.45±0.07c | 3.22±0.06c | 3.27±0.12c |
| Overall acceptability | 3.83±0.12b | 4.07±0.01a | 3.61±0.14c | 3.77±0.02b | 3.31±0.04d | 2.24±0.08e |
Means in a column followed by different superscripts are significantly different (p<0.05) by Duncan's multiple range test.
All value are expressed as Mean±SD of triplicate determinations.