Table 2. Moisture content and water activity of cooked glutinous rice by electric cooker under different soaking conditions

Soaking conditions	Moisture content (%)	Water activity
Control¹⁾	49.86±1.13^2)c	0.988±0.001^c
25°C/30 min	58.37±0.88^b	0.996±0.004^b
25°C/60 min	59.11±1.32^b	0.998±0.005^a
25°C/90 min	61.54±1.78^a	0.998±0.001^a
45°C/30 min	58.67±0.47^b	0.996±0.000^b
45°C/60 min	59.03±1.62^b	0.997±0.002^ab
45°C/90 min	60.76±0.94^a	0.998±0.001^a

Control refers to cooking of glutinous rice by steaming it in a conventional steamer.
Mean±SD (n=3) and different superscript letters (^a-c) indicate significant differences (p<0.05).