Table 4 Textural profiles of cooked sujebi with different content of ‘Baromi2’ rice flour

‘Baromi2’ flour	Hardness (N)	Adhesiveness (Nmm)	Springiness	Cohesiveness	Gumminess (N)	Chewiness (N)
0%	39.1±5.5a	0.14±0.05b	0.84±0.06a	0.69±0.05a	27.1±5a	22.5±4.5a
10%	30.8±7.6b	0.15±0.05b	0.8±0.04abc	0.65±0.04a	16±1.3b	12.8±1.4bc
20%	28.5±5.3b	0.18±0.04b	0.82±0.07ab	0.64±0.05a	18±2.9b	14.7±2.4b
30%	26.4±2.5b	0.24±0.04a	0.77±0.08bc	0.49±0.09b	12.9±1.8c	9.9±1.8d
50%	28.1±3.6b	0.15±0.04b	0.76±0.04c	0.55±0.04c	15.3±1.7bc	11.5±1.3cd

Results are expressed as mean±SD. Values with different letters in the same column are significantly different (p<0.05).