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

Table 4.

Texture properties of Korean rice cakes (Garedduk) according to thawing methods

	NT⁽¹⁾	RWT	PT	ST	MW	SHST
Hardness (kg)	1.21 ± 0.36^a	0.89 ± 0.17^b	0.89 ± 0.16^b	0.65 ± 0.08^c	0.79 ± 0.11^bc	0.87 ± 0.17^b
Adhesiveness	− 728.19 ± 108.83	− 809.84 ± 190.93	− 904.90 ± 422.98	− 638.86 ± 144.22	− 763.98 ± 212.32	− 802.44 ± 191.97
Springiness	0.93 ± 0.02^a	0.90 ± 0.03^b	0.91 ± 0.04^ab	0.92 ± 0.02^ab	0.91 ± 0.02^ab	0.91 ± 0.03^ab
Cohesiveness	0.90 ± 0.01^a	0.91 ± 0.01^a	0.90 ± 0.05^a	0.90 ± 0.01^a	0.90 ± 0.02^a	0.86 ± 0.06^b
Chewiness (kg)	1.01 ± 0.30^a	0.73 ± 0.14^b	0.72 ± 0.10^b	0.54 ± 0.06^c	0.64 ± 0.09^bc	0.67 ± 0.09^bc

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