Table 2.
Effect of time and cooker on texture properties of maize porridge samples.
| Cooking time/min |
P |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Units | Cooker | 30 | 40 | 50 | 60 | M | T | M × T | |
| Hardness | N | EC | 33.10 ± 5.75Aa | 24.40 ± 3.80Ab | 22.23 ± 1.75Ab | 19.64 ± 2.82Ab | *** | *** | NS |
| EPC | 15.28 ± 1.69Ca | 14.51 ± 1.61Ca | 10.52 ± 2.03Cb | 9.25 ± 0.45Cb | |||||
| IC | 22.41 ± 4.62Ba | 19.40 ± 2.25Ba | 14.59 ± 2.06Bb | 13.62 ± 1.05Bb | |||||
| Adhesiveness | N.mm | EC | 2.13 ± 0.54Ab | 2.60 ± 0.21Aab | 2.73 ± 0.19Aab | 3.52 ± 1.51Aa | * | NS | NS |
| EPC | 2.37 ± 0.33Aa | 2.17 ± 0.22Aa | 2.40 ± 0.33Aa | 1.53 ± 0.28Bb | |||||
| IC | 2.46 ± 0.67Aa | 3.30 ± 1.70Aa | 3.24 ± 1.03Aa | 3.02 ± 0.86ABa | |||||
| Cohesiveness | Ratio | EC | 0.09 ± 0.03Aa | 0.10 ± 0.01Aa | 0.11 ± 0.01Ca | 0.11 ± 0.02Aa | NS | *** | ** |
| EPC | 0.10 ± 0.01Ac | 0.11 ± 0.01Ac | 0.15 ± 0.01Aa | 0.13 ± 0.01Ab | |||||
| IC | 0.09 ± 0.01Abc | 0.07 ± 0.01Bc | 0.13 ± 0.02Bab | 0.17 ± 0.06Aa | |||||
| Elasticity | mm | EC | 4.90 ± 2.60Bb | 7.14 ± 1.04Aa | 7.54 ± 0.75Aa | 7.69 ± 0.59Aa | *** | *** | *** |
| EPC | 7.34 ± 1.04Aa | 6.14 ± 1.34Aab | 4.25 ± 0.77Bc | 5.02 ± 0.81Bbc | |||||
| IC | 4.94 ± 1.25Bb | 6.47 ± 1.82Aa | 8.33 ± 0.88Aa | 8.00 ± 1.18Aa | |||||
| Gumminess | N | EC | 3.00 ± 1.41Aa | 2.49 ± 0.49Aa | 2.42 ± 0.19Aa | 2.23 ± 0.32Aa | *** | NS | NS |
| EPC | 1.46 ± 0.19Bab | 1.57 ± 0.05Ba | 1.59 ± 0.37Ba | 1.19 ± 0.08Bb | |||||
| IC | 1.92 ± 0.26ABab | 1.40 ± 0.19Bb | 1.90 ± 0.30Bab | 2.26 ± 0.69Aa | |||||
| Chewiness | mj | EC | 12.59 ± 2.64Ab | 17.60 ± 2.89Aa | 18.17 ± 1.63Aa | 17.09 ± 1.84Aa | *** | * | *** |
| EPC | 10.74 ± 2.13ABa | 9.67 ± 2.23Ba | 6.97 ± 2.76Bab | 6.02 ± 1.15Bb | |||||
| IC | 9.66 ± 3.36Bb | 9.24 ± 3.48Bb | 15.73 ± 1.57Aa | 17.48 ± 2.51Aa | |||||
| Resilience | EC | 0.04 ± 0.02Aa | 0.03 ± 0.00Aa | 0.02 ± 0.00Aa | 0.02 ± 0.01Aa | *** | NS | NS | |
| EPC | 0.01 ± 0.00Bb | 0.02 ± 0.00Bab | 0.02 ± 0.00Aa | 0.01 ± 0.00Aab | |||||
| IC | 0.02 ± 0.00ABa | 0.02 ± 0.00Ba | 0.02 ± 0.01Aa | 0.02 ± 0.01Aa | |||||
Values represent the means ± SD; Different superscript lowercase letters indicate significant differences (P < 0.05) within a row; different superscript uppercase letters indicate significant differences (P < 0.05) within a column. NS, P > 0.05; *, 0.01 < P < 0.05, **, 0.001 < P < 0.01, ***, P < 0.001. Abbreviations are: M, cooking method; T, time; EPC: Maize porridge prepared in the electric pressure cooker; EC: Maize porridge prepared in the electromagnetic oven; IC: Maize porridge prepared in the electric rice cooker.