Table 4.
Texture profile analysis of brown r ice cooked by using H2
| Hardness (kg) | Springiness (mm) | Cohesiveness (%) | Gumminess (g) | Chewiness (g) |
| Control | 307.1±11.3d1) | 5.13±0.01a | 1.00±0.03a | 357.5±14.1a | 1407.6±72.7c |
| 30% | 340.7±13.9c | 4.93±0.03a | 0.94±0.03b | 353.7±22.4ab | 1518.4±67.9bc |
| 50% | 395.1±8.00b | 4.95±0.02a | 0.89±0.01b | 343.5±14.4ab | 1544.9±19.6bc |
| 70% | 408.6±3.25b | 4.63±0.20b | 0.82±0.06c | 328.1±16.6b | 1557.4±60.0bc |
| 90% | 455.2±22.1a | 4.51±0.16bc | 0.74±0.03d | 279.8±5.30c | 1624.2±13.5ab |
| 100% | 475.6±4.65a | 4.37±0.07c | 0.72±0.01d | 245.6±9.65d | 1767.2±62.3a |
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.