Table 5. Sensory evaluation (Hedonic test) of cooked glutinous rice by electric cooker under different soaking conditions

Soaking conditions	Appearance	Color	Flavour	Texture	Overall acceptance
Control1)	6.67±1.052)c	6.93±0.70a	6.07±0.88d	6.40±0.99ab	6.60±0.74ab
25°C/30 min	7.20±1.37b	6.40±1.44c	7.00±0.93a	6.47±1.30a	6.73±0.77a
25°C/60 min	7.13±1.19b	6.07±1.41d	6.60±1.45b	6.33±1.29b	6.53±1.06b
25°C/90 min	7.07±1.28b	6.13±1.13c	6.47±0.99c	5.93±1.53c	6.27±1.03c
45°C/30 min	7.47±1.06a	6.73±0.59b	6.67±1.23b	6.43±1.24a	6.67±1.18a
45°C/60 min	7.07±0.80b	6.67±0.62b	6.27±1.03cd	5.80±1.26c	6.33±0.98c
45°C/90 min	6.80±0.98c	6.40±0.91c	6.13±1.46d	5.67±1.11cd	5.87±0.92d

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).