. 2018 May 17;27(5):1343–1351. doi: 10.1007/s10068-018-0376-3

Table 1.

Moisture content and water activity(a_w) of Korean rice cakes (Garedduk) according to thawing methods

	NT⁽¹⁾	RWT	PT	ST	MW	SHST
Moisture content (%)	49.63 ± 0.84^a	48.25 ± 0.43^ab	45.16 ± 0.46^d	49.07 ± 1.81^a	46.97 ± 0.28^bc	45.52 ± 0.18^cd
Water activity (a_w)	0.993 ± 0.004^ab	0.997 ± 0.001^a	0.990 ± 0.002^bc	0.987 ± 0.002^c	0.993 ± 0.003^ab	0.985 ± 0.001^c

All values are mean ± standard deviation of three replicates

⁽¹⁾NT (incubator, 25 °C), RWT (water bath, 25 °C), ST (HY-2004-L, Hanyang, Gyeonggi, Korea, 120 °C), PT (LC-81, L’equip, Gyeonggi, Korea, 120 °C), MWT (RE-551B, 2450 MHz, 200 W, Samsung, Gyeonggi, Korea), and SHST (oven 160 °C, steam 400 °C, DFC-240W, Naomoto, Osaka, Japan)

^a–dMeans with different superscripts in the same row are significantly different at p < 0.05 by Duncan’s multiple range test