Table 9. Sensory evaluation of rice cake with different extrusion conditions

Condition		Cohesiveness	Color	Hardness	Moistness	Overall acceptability
Steaming time (min) (X₁)	Number of extrusion (X₂)	Cohesiveness	Color	Hardness	Moistness	Overall acceptability
20	1	4.5±0.70^a	3.7±0.94^abc	2.3±0.67^ab	2.6±0.96^ab	1.8±0.63^a
	2	4.3±0.48^a	4.2±0.78^bcd	1.9±0.56^a	2.4±0.69^a	2.6±0.84^bc
	3	4.2±0.63^a	4.4±0.69^cde	2.0±1.05^a	2.6±0.84^ab	2.5±0.70^ab
40	1	4.9±0.87^a	4.7±1.05^cde	2.5±0.52^ab	4.6±0.84^c	3±0.66^bc
	2	4.8±0.78^a	5.2±1.03^de	2.7±0.67^ab	4.7±1.05^c	3.3±0.94^bc
	3	4.5±0.84^a	5.2±1.22^de	3.0±0.66^bc	4.7±0.82^c	3.4±0.51^c
80	1	4.4±0.84^a	3.3±1.41^ab	3.8±0.91^cd	4.5±0.70^c	3.4±0.69^c
	2	4.7±0.82^a	5.3±1.15^de	4.0±1.33^de	4.8±1.03^c	4.7±0.94^de
	3	4.9±0.73^a	5.5±0.97^e	4.1±1.19^de	4.8±0.91^c	4.4±0.84^d
120	1	4.6±0.84^a	3.0±1.15^a	4.7±1.15^de	3.4±0.69^b	4.5±0.84^d
	2	4.3±0.82^a	4.6±1.34^cde	4.9±1.19^e	3.2±0.91^ab	5.3±1.05^e
	3	4.9±1.10^a	4.8±1.13^cde	4.9±0.99^e	3.4±0.96^b	5.4±1.07^e

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