. 2020 Nov 18;29(12):1695–1703. doi: 10.1007/s10068-020-00826-3

Table 3.

Difference and preference tests of rice cupcakes prepared from Hopyeong and Singil RS4 rice flours

Attributes	Rice flours¹
Attributes	NHRF	CHRF40	CHRF50	NSRF	CSRF40	CSRF50
Difference test
Surface color	6.90 ± 1.47^a2	6.63 ± 1.71^a	6.77 ± 1.65^a	6.60 ± 1.63^a	6.63 ± 2.22^a	5.47 ± 2.27^b
Crumb color	4.23 ± 1.59	4.90 ± 1.93	5.17 ± 1.98	4.43 ± 2.40	4.90 ± 2.40	4.30 ± 2.18
Air cell uniformity	5.40 ± 1.57^bc	6.53 ± 1.85^a	6.63 ± 1.85^a	5.83 ± 1.95^ab	4.70 ± 2.32^c	3.47 ± 2.00^d
Volume	5.67 ± 1.58^ab	6.37 ± 1.61^ab	6.60 ± 1.50^a	5.47 ± 1.33^b	5.43 ± 2.45^b	3.73 ± 1.95^c
Sweetness	4.97 ± 1.56^b	4.97 ± 1.92^b	4.60 ± 1.54^b	5.03 ± 1.61^b	6.50 ± 1.80^a	2.30 ± 0.08^b
Hardness	4.10 ± 1.90^bc)	4.60 ± 1.90^b	5.50 ± 1.83^a	3.60 ± 1.48 ^cd	2.87 ± 1.61^d	4.00 ± 1.70^bc
Elasticity	6.40 ± 1.69^b	4.67 ± 1.45^c	3.77 ± 1.83^d	6.17 ± 1.58^b	7.73 ± 1.11^a	6.03 ± 1.56^b
Moistness	4.70 ± 1.78^c	3.40 ± 1.45^d	2.80 ± 1.71^d	5.00 ± 1.82^bc	7.20 ± 1.90^a	5.73 ± 2.21^b
Softness	5.47 ± 1.55^b	4.07 ± 1.23^c	3.37 ± 1.57^c	5.80 ± 1.61^b	7.50 ± 1.07^a	5.93 ± 1.86^b
Preference test
Appearance	6.17 ± 1.70^a	6.97 ± 1.52^a	6.37 ± 1.90^a	5.90 ± 1.69^ab	4.93 ± 2.00^bc	4.77 ± 2.58^c
Flavor	6.23 ± 2.03	6.03 ± 1.71	6.03 ± 1.85	5.87 ± 1.68	5.93 ± 2.18	5.67 ± 1.63
Taste	5.50 ± 1.81^bc	4.63 ± 1.65 ^cd	4.23 ± 1.68^d	5.87 ± 1.38^b	7.07 ± 2.08^a	6.03 ± 1.63^b
Texture	5.23 ± 1.74^b	4.13 ± 1.57^c	3.20 ± 1.94^d	5.87 ± 1.67^b	7.03 ± 1.85^a	5.52 ± 1.60^b
Overall quality	5.33 ± 1.94^b	4.77 ± 1.45^bc	3.93 ± 1.78^c	5.57 ± 1.68^b	6.67 ± 1.94^a	5.43 ± 1.60^b

Data represents mean ± SD

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