Table 6.

Scores for sensory evaluation of rice cakes with white rice, brown rice, and heat-moisture treated brown rice flour

Jeolpyeon	Color	Flavor	Hardness	Overall acceptability
J-WR	0.3 ± 0.5e	0.8 ± 0.5e	4.8 ± 0.8a	5.9 ± 0.6a
J-BR	2.3 ± 0.7d	2.4 ± 0.5d	5.8 ± 0.9a	5.2 ± 0.8a
J-HMT1	3.6 ± 0.5c	3.4 ± 0.8c	3.3 ± 0.8b	3.0 ± 1.0b
J-HMT2	5.5 ± 0.5b	4.6 ± 0.5b	3.0 ± 0.9b	1.6 ± 0.7c
J-HMT3	6.9 ± 0.3a	6.7 ± 0.5a	1.8 ± 0.8c	1.3 ± 0.5c

J-WR, Jeolpyeon made with white rice flour; J-BR, Jeolpyeon made with brown rice flour; J-HMT1, Jeolpyeon made with BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; J-HMT2, Jeolpyeon made with BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; J-HMT3, Jeolpyeon made with BR flour heated at 110 °C for 2 h, cooled at 4 °C for 2 h

Values followed by the different superscripts in the same column are significantly different (p < 0.05)