Table 2.

Specific volume and color of fresh fermented rice cakes, Avrami parameters for firming kinetics of fermented rice cakes during storage and melting enthalpies of fermented rice cake stored for 4 days

Sample	Specific volume (mL/g)	Color			∆E	Avrami parameters					Melting enthalpy (J/g)
		L*	a*	b*		f0 (kg)	f∞ (kg)	f∞ − f0 (kg)	k (days−1)	R2
Control	1.81 ± 0.04b	68.2 ± 0.32a	− 0.1 ± 0.00a	5.4 ± 0.12a	0	1.81 ± 0.061	2.47 ± 0.041	0.66 ± 0.020	0.425 ± 0.025a	0.987	3.5 ± 0.58a
A-FRC	2.06 ± 0.03a	68.6 ± 0.46a	− 0.3 ± 0.06b	4.6 ± 0.17b	0.90	1.36 ± 0.018	2.16 ± 0.034	0.74 ± 0.037	0.313 ± 0.013c	0.944	1.5 ± 0.48b
AX-FRC	2.03 ± 0.11a	66.0 ± 1.74b	− 0.5 ± 0.12c	3.6 ± 0.26c	2.85	1.43 ± 0.041	2.08 ± 0.031	0.65 ± 0.011	0.337 ± 0.004b	0.991	1.9 ± 0.42b
AXB-FRC	2.05 ± 0.09a	66.8 ± 1.31b	− 0.3 ± 0.21bc	3.5 ± 0.71c	2.40	0.93 ± 0.049	1.54 ± 0.052	0.61 ± 0.031	0.293 ± 0.020c	0.927	1.6 ± 0.62b

f₀, f_∞, and k are total hardness, final total hardness and rate constant, respectively

^a–cMeans in the same column with different superscripts are significantly different (P < 0.05)