Table 2.
Hunter’s color values of the different types of rice flour using different gr inding methods
| Samples | L | a | b |
| Dry milled rice | Powdered type | 96.07±0.11b1) | -0.37±0.10a | 3.29±0.17a |
| Soft type | 95.63±0.20d | -0.51±0.14b | 3.02±0.07b |
| Hard type | 95.82±0.09c | -0.53±0.07b | 3.46±0.04a |
| Wet milled rice | Powdered type | 96.40±0.08a | -0.40±0.07a | 2.59±0.07c |
| Soft type | 96.10±0.04b | -0.58±0.06bc | 2.83±0.39b |
| Hard type | 96.26±0.09a | -0.65±0.05c | 3.01±0.11b |
All the values are mean±SD, means with different superscripts in a column significantly differed (p<0.05) in Duncan’s multiple-range test..