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

Table 5

Liking scores of cooked black glutinous rice with/without superheated steam treatment.

Rice sample	Temperature of superheated steam (°C)	Appearance	Color	Texture	Flavor	Overall
Uncooked	—	7.4 ± 1.3^a	7.5 ± 0.9^a	5.9 ± 1.6^a	6.0 ± 1.3^b	6.3 ± 1.1^a
Uncooked	250	6.3 ± 1.1^ab	6.7 ± 0.8^a	6.3 ± 1.3^a	6.7 ± 0.9^ab	6.3 ± 1.3^a
Uncooked	300	5.1 ± 1.2^b	5.4 ± 1.6^b	6.3 ± 1.1^a	6.9 ± 0.9^ab	6.3 ± 1.5^a
Precooked	250	6.3 ± 1.3^ab	6.3 ± 1.2^ab	6.7 ± 1.1^a	6.9 ± 0.7^ab	6.8 ± 0.8^a
Precooked	300	5.9 ± 1.7^b	6.5 ± 1.6^ab	7.0 ± 1.3^a	7.2 ± 0.8^a	6.9 ± 1.3^a

^a,bMeans with different letters in each column are significantly different ().