Table 3. Textural profile analysis (TPA) of cooked glutinous rice samples by electric cooker under different soaking conditions

Soaking conditions	Hardness (N)	Adhesiveness (g ․ sec)	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Control¹⁾	585.42±71.44^2)a	−35.81±9.09^d	0.87±0.06^a	1.36±0.04^a	273.46±21.47^a	96.88±17.30^a	0.85±0.07^a
25°C/30 min	577.75±35.18^ab	−34.29±8.71^cd	0.85±0.04^a	1.33±0.03^a	269.05±18.22^a	93.43±14.43^a	0.84±0.02^a
25°C/60 min	529.50±24.26^c	−31.46±2.64^b	0.78±0.01^b	1.22±0.05^b	246.58±8.96^b	85.65±6.84^b	0.80±0.08^b
25°C/90 min	519.48±64.46^cd	−29.94±5.72^ab	0.76±0.03^b	1.19±0.04^bc	240.06±12.67^bc	83.38±2.53^b	0.77±0.04^b
45°C/30 min	570.26±53.78^b	−33.69±2.78^c	0.84±0.14^a	1.31±0.06^a	265.56±18.94^a	92.23±11.16^a	0.83±0.09^a
45°C/60 min	511.37±63.42^de	−29.08±4.63^a	0.75±0.16^bc	1.18±0.03^bc	238.14±5.83^c	82.72±12.15^b	0.75±0.12^bc
45°C/90 min	506.02±45.64^e	−28.87±3.71^a	0.74±0.08^c	1.16±0.02^c	235.65±11.25^c	81.86±8.46^b	0.73±0.05^c

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