Table 3.
Comparison of breaking force of rice gels prepared from cooked rice with 3× watera
| Sample | 1 day | 3 days | 5 days |
|---|---|---|---|
| 25°C | |||
| HA1 | 2.53e | 4.02e | 5.82d |
| HA2 | 7.33b | 7.31c | 11.92b |
| HA3 | 1.83g | 2.14h | 2.90ef |
| HA4 | – | – | – |
| Yume | 1.90g | 1.96h | 2.96ef |
| Momi | – | 1.91h | 2.56f |
| Hosh | 1.76g | 2.01h | 2.53f |
| 75°C | |||
| HA1 | 2.96d | 10.43b | 10.79c |
| HA2 | 8.69a | 14.18a | 17.67a |
| HA3 | 2.99d | 3.19f | 3.47e |
| HA4 | – | – | – |
| Yume | 3.84c | 4.58d | 5.45d |
| Momi | 2.09fg | 2.65g | 3.56e |
| Hosh | 2.38ef | 3.16f | 2.72f |
a
In the same column, values with the same letter are not significantly different at p < 0.05.