Table 2 Texture properties of cooked rice with different oat content

Oat cont. (%)	Hardness (Kg)	Adhesiveness (kg·sec)	Springiness	Cohesiveness	Gumminess	Chewiness
0	2.002±0.169a1)	-0.933±0.223c	0.827±0.091a	0.242±0.012a	0.484±0.046a	0.400±0.049a
10	1.593±0.148b	-0.884±0.199c	0.727±0.054ab	0.215±0.008b	0.343±0.039b	0.250±0.046b
20	1.450±0.078bc	-0.623±0.124b	0.752±0.024ab	0.211±0.005b	0.306±0.018bc	0.230±0.013bc
30	1.141±0.015d	-0.452±0.066ab	0.672±0.072b	0.217±0.009ab	0.248±0.008c	0.167±0.021c
40	1.289±0.225cd	-0.384±0.136ab	0.739±0.119ab	0.206±0.020b	0.266±0.052c	0.198±0.060bc
50	1.398±0.141bc	-0.343±0.055a	0.688±0.066b	0.194±0.017b	0.271±0.042c	0.187±0.040bc

The Values indicate the mean±SD of triplicates.
The different superscripts in the same column mean significant difference at p<0.05.