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

Table 2.

Degree of retrogradation Korean rice cakes (Garedduk) according to thawing methods by α-amylase iodine method

NT(1) RWT PT ST MW SHST
Retrogradation (%) 3.58 ± 0.75c 2.24 ± 0.27d 10.08 ± 2.04b 2.56 ± 1.00 cd 14.94 ± 1.66a 14.74 ± 2.04a

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