Table 3.

pH and colors of Korean rice cakes (Garedduk) according to thawing methods

	NT(1)	RWT	PT	ST	MW	SHST
pH	6.37 ± 0.06	6.33 ± 0.06	6.37 ± 0.06	6.37 ± 0.06	6.37 ± 0.06	6.33 ± 0.06
L*-value	71.60 ± 0.46 cd	72.75 ± 0.31bc	70.87 ± 1.73 cd	75.47 ± 2.21a	73.81 ± 1.78ab	70.14 ± 1.44d
a*-value	− 2.54 ± 0.03c	2.64 ± 0.05d	− 2.44 ± 0.14b	− 2.39 ± 0.05ab	− 2.54 ± 0.04c	− 2.32 ± 0.11a
b*-value	3.11 ± 0.15d	3.65 ± 0.40c	4.49 ± 0.26a	2.92 ± 0.45d	3.86 ± 0.40bc	4.17 ± 0.54ab

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