Table 4. Residual characteristics of rice cake processed with unwashed polished rice

Processing method	Residual level (mg/kg)1)	% Loss2)
Polished rice	1.73±0.05a	–
Soaking	1.09±0.08b	37.3
Grinding	1.02±0.03c	41.2
Mixing of rice flour and water	0.96±0.04c	44.3
Heating for 10 min	0.73±0.01d	57.9
Heating for 15 min	0.65±0.02e	62.6
Heating for 20 min	0.52±0.02f	69.8
Heating for 25 min	0.46±0.02f	73.3

Mean of triplication concentration±standard deviation.
[(Raw product residue - processing residue) / Raw product residue] × 100.
Values followed by different superscript letters in the same column are significantly different (p<0.05).