Table 3.
Texture profile analysis of brown r ice cooked by using H₁

	Hardness (kg)	Springiness (mm)	Cohesiveness (%)	Gumminess (g)	Chewiness (g)
Control	305.2±13.7^c1)	5.14±0.02^a	1.02±0.03^a	365.2±13.6^a	1591.9±40.0^c
30%	352.6±9.8^b	5.12±0.01^a	0.99±0.01^a	363.8±2.13^a	1617.3±78.3^bc
50%	357.4±11.7^b	5.08±0.01^a	0.97±0.05^a	353.9±20.7^ab	1629.3±133.4^bc
70%	431.1±3.4^a	4.95±0.01^b	0.89±0.02^b	343.7±28.4^abc	1752.9±154.3^abc
90%	436.1±24.9^a	4.86±0.09^c	0.85±0.02^b	327.7±8.40^bc	1785.1±18.0^ab
100%	443.3±9.96^a	4.82±0.03^c	0.84±0.03^b	318.8±10.4^c	1823.1±22.2^a

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.