| Agingtime (hr) |
Cooking quality |
Tensile characteristics |
| |
Cookingtime (min) |
Rehydration (%) |
Cookingloss(%) |
E(MPa) |
re |
|
1 |
6.17a(0.29) |
184.20a(9.97) |
1.31a(0.12) |
40.51c(1.37) |
1.31a(0.01) |
|
10 |
5.67a(0.29) |
182.87a(7.31) |
1.01b(0.04) |
50.67b(2.87) |
1.35a(0.09) |
|
20 |
5.50a(0.29) |
185.14a(9.30) |
0.85c(0.06) |
56.86a(3.10) |
1.41a(0.06) |
All values are mean of three replications. Data in the parenthesis are standard
deviation. Within the same column, the values with different l etters are significant
difference at p < 0.05 by LSD test. |
