Table 6 Cooking loss, water content and mass increase rate of cooked sujebi according to the addition of ‘Baromi2’

Sieve size (mesh)	‘Baromi2’ content (%)	Cooking loss (%)	Water content (%)	Mass increase (%)

Untreted	0	5.0±0.2^b	28.8±0.5^bc	108.1±2.6^a
100	10	4.5±0.1^b	35.2±0.1^ab	81.0±14.7^ab
100	20	5.9±1.8^b	34.9±1.4^abc	84.4±11.5^ab
140	10	4.7±0.1^b	35.5±2.6^a	93.0±10.6^ab
140	20	5.8±1.7^b	35.6±1.0^a	77.9±13.3^ab
200	10	4.5±0.2^b	35.1±0.1^abc	85.5±8.8^ab
200	20	13.2±7.3^a	28.6±6.2^c	76.3±16.3^b

Values indicate the means of three replications (n = 3).
Different letters within the same column indicate significant differences (p<0.05).