. 2021 Apr 6;9:e11113. doi: 10.7717/peerj.11113

Table 4. Texture properties of commercial rice noodles.

Rice noodles	Tensile strength (g)	Extensibility (mm)	Hardness (g)	Adhesiveness (gsec)	Cohesiveness	Gumminess	Springiness	Chewiness (gmm)
White
A	49.97 ±1.90^c	30.72 ±2.79^a	2042.1 ±24.87^b	−15.04 ±1.48^c	0.80 ±0.09^b	725.51 ±18.16^a	0.85 ±0.04^a	719.69 ±22.13^b
B	124.83 ±8.53^a	27.26 ±2.65^a	1137.84 ±26.14^c	−15.64 ±2.53^c	0.60 ±0.07^d	638.56 ±31.13^b	0.85 ±0.06^a	636.11 ±22.86^c
C	66.30 ±3.29^b	23.22 ±2.92^b	927.39 ±26.02^d	−27.66 ±2.03^b	0.62 ±0.03^d	573.09 ±9.57^c	0.81 ±0.03^a	568.26 ±12.26^d
D	16.11 ±2.89^d	14.37 ±3.31^c	981.40 ±15.98^d	−32.42 ±2.42^a	0.77 ±0.06^c	261.73 ±11.40^d	0.80 ±0.02^a	260.64 ±8.70^e
E	40.47 ±2.29^c	29.73 ±3.82^a	3985.52 ±40.78^a	−6.23 ±1.42^d	1.35 ±0.20^a	751.99 ±34.28^a	0.84 ±0.05^a	1219.41 ±22.14^a
Color
F	19.02 ±2.30^B	16.84 ±3.41^B	4837.71 ±40.56^B	−10.48 ±1.64^A	0.41 ±0.07^B	831.05 ±27.29^B	0.85 ±0.04^A	1525.32 ±19.59^C
G	62.19 ±2.01^A	25.54 ±2.28^A	5020.80 ±19.41^AB	−6.41 ±1.84^B	0.95 ±0.07^A	865.22 ±29.87^B	0.85 ±0.09^A	2095.56 ±10.90^B
H	14.11 ±3.10^BC	14.53 ±2.23^B	5292.61 ±61.43^A	−6.35 ±1.00^B	0.12 ±0.03^C	952.86 ±38.73^A	0.83 ±0.08^A	3867.00 ±67.03^A

Notes.

^{a–e, A–C} Superscript letters for white and colored rice noodles, the same superscript letters are not significantly different at p < 0.05 level (n = 6). Adhesiveness value; the more negative value indicates the higher adhesiveness.