Table 2.
Moisture contents in cooked rice during storage as function of broth ratio.

Rice type	Bone broth (%)	Storage days
		0	1	4
		BJJ	0%	62.65±0.25Ab	64.59±2.18Aa	62.35±0.48Ac
20%	64.10±1.62Aab		63.38±0.29Aa	64.20±1.69Aab
40%	64.47±0.78Aab		64.65±1.11Aa	64.58±0.13Aab
60%	65.41±1.02Aab		63.56±0.10Ba	62.77±0.79Bbc
80%	63.63±0.67Aab		63.41±1.60Aa	63.99±0.12Aabc
KSH	0%	64.48±0.19Ab	63.68±0.10Ba	61.77±0.36Cb
	20%	65.87±0.38Aa	63.24±0.25Ca	65.12±0.08Ba
	40%	65.37±0.00Aa	62.28±0.99Bb	65.38±1.09Aa
	60%	61.41±0.00Ac	61.02±0.18Ac	64.04±2.58Aab
	80%	63.60±1.01Ab	62.10±0.14ABb	61.59±1.01Bb

Rice cooked in superheated steamer system
Values are average standard deviation (n=3).
Different letters in the same column or same raw were significantly different (p < 0.05)
represents significantly different between storage periods
represents significantly different between broth ratio.