Table 4. Texture properties of rice cake samples prepared with dried rice flour : moisture = 1:0.5 according to the steaming time and the number of extrusion

Parameter		Hardness (g)	Adhesiveness (g·s)	Cohesiveness	Gumminess	Chewiness
Steaming time (min) (X₁)	Number of extrusion (X₂)	Hardness (g)	Adhesiveness (g·s)	Cohesiveness	Gumminess	Chewiness
20	1	762.4±124.2^a¹⁾	166.7±51.4^cde	0.77±0.03^a	620.0±65.8^a	309.5±59.5^b
	2	634.0±107.0^b	219.4±25.7^a	0.86±0.03^d	620.7±61.7^a	399.9±54.9^a
	3	617.4±134.1^bc	207.2±12.4^ab	0.92±0.01^e	459.3±44.1^cd	326.8±35.8^b
40	1	545.8±30.4^c	95.4±16.0^g	0.78±0.02^ab	440.3±22.7^c	227.1±18.5^d
	2	592.7±30.2^bc	123.1±11.9^feg	0.79±0.02^ab	495.3±23.0^b	262.8±18.6^c
	3	616.0±74.0^bc	179.9±60.6^bc	0.80±0.03^bc	557.6±41.2^b	275.0±48.6^c
80	1	468.6±118.2^d	133.8±31.5^defg	0.76±0.01^a	424.3±38.8^d	214.3±35.9^d
	2	394.5±83.5^e	104.6±20.2^eg	0.82±0.01^c	373.1±63.6^d	175.0±35.3^e
	3	378.3±81.4^e	116.0±26.6^feg	0.87±0.02^d	337.4±55.1^d	167.1±56.2^e
120	1	130.4±27.2^f	166.3±49.2^cd	0.96±0.04^f	131.3±23.3^e	57.1±17.5^f
	2	132.5±28.9^f	142.6±48.8^feg	0.96±0.04^f	126.3±25.7^e	65.4±26.0^f
	3	125.6±29.1^f	138.2±43.3^def	0.98±0.02^f	106.8±13.7^e	55.6±11.0^f

All data are reported as the mean±SE (n=10). Values marked with different subscript indicates that values were not significantly different among the extrusion conditions (p<0.05).