Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Table 2

Texture profile of cooked black glutinous rice with/without superheated steam treatment.

Rice sample	Temperature of superheated steam (°C)	MCT (min)	Hardness (N)	Adhesiveness (N·s)	Springiness	Cohesiveness
Uncooked	—	15	85.39 ± 13.98^a	−20.88  ± 12.45^b	0.73 ± 0.11^a	0.44 ± 0.03^a
Uncooked	250	5	83.28 ± 10.17^a	−6.74 ± 5.42^a	0.74 ± 0.17^a	0.53 ± 0.04^a
Uncooked	300	3	70.05 ± 10.41^a	−7.34 ± 1.67^a	0.72 ± 0.07^a	0.54 ± 0.03^a
Precooked	250	3	75.57 ± 5.05^a	−14.72 ± 2.67^ab	0.66 ± 0.01^a	0.58 ± 0.01^a
Precooked	300	1	43.03 ± 2.26^b	−10.08 ± 2.39^ab	0.67 ± 0.15^a	0.49 ± 0.03^a

^a–dMeans with different letters in each column are significantly different ().