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

Table 3

Color of black glutinous rice with/without superheated steam treatment.

Rice sample	Temperature of superheated steam (°C)
Uncooked	—	49.72 ± 0.01^c	2.36 ± 0.01^d	2.33 ± 0.07^e
Uncooked	250	66.32 ± 0.02^a	2.05 ± 0.05^e	6.68 ± 0.07^a
Uncooked	300	54.93 ± 0.03^b	2.74 ± 0.03^c	6.47 ± 0.10^b
Precooked	250	41.40 ± 0.03^e	4.38 ± 0.04^b	2.45 ± 0.03^d
Precooked	300	44.32 ± 0.01^d	4.58 ± 0.01^a	4.81 ± 0.07^c

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