Table 2.

Specific volume, RS level and textural properties of rice cupcakes prepared from Hopyeong and Singil RS4 rice flours

Properties	Rice flours1
	NHRF	CHRF40	CHRF50	NSRF	CSRF40	CSRF50
Volume (mL)	76.67 ± 5.77	83.33 ± 5.77	83.33 ± 5.77	80.00 ± 0.00	83.33 ± 5.77	90.00 ± 0.00
Specific volume	3.60 ± 0.27	3.83 ± 0.28	3.83 ± 0.28	3.74 ± 0.04	3.90 ± 0.24	4.07 ± 0.04
RS level (%)	0.88 ± 0.16d2)	10.74 ± 0.88c	14.28 ± 030b	1.79 ± 0.37d	10.99 ± 0.51c	17.05 ± 1.12a
Hardness	191.63 ± 21.29b	196.72 ± 15.22ab	214.04 ± 19.63a	217.85 ± 3.63a	146.15 ± 8.29c	115.96 ± 3.25b
Springiness	0.83 ± 0.02a	0.88 ± 0.03a	0.86 ± 0.04a	0.82 ± 0.06ab	0.73 ± 0.12b	0.57 ± 0.05c
Cohesiveness	0.72 ± 0.01a	0.69 ± 0.01ab	0.72 ± 0.07a	0.71 ± 0.01a	0.67 ± 0.02ab	0.64 ± 0.03b
Chewiness	114.76 ± 12.66a	119.05 ± 13.58a	132.57 ± 13.65a	126.52 ± 10.90a	71.88 ± 14.20b	42.33 ± 6.41c
Resilience	0.31 ± 0.02a	0.28 ± 0.00ab	0.29 ± 0.03ab	0.27 ± 0.01b	0.21 ± 0.01c	0.18 ± 0.01d

Data presents mean ± standard deviation

¹Rice flours are composed of native Hopyrong rice flour (NHRF), cross-linked Hopyeong rice flour (CHRF), native Singil rice flour (NSRF), and cross-linked Singil rice flour (CSRF). 40 and 50 mean flour percentage of flour slurries during cross-linking

²Values in the same column with different letters are significantly different at p < 0.05 by Duncan’s multiple range test