Table 3. Color values of five rice varieties

Variety of rice		Color
		L	a	b
		Raw rice	Sindongjin	86.66±0.00^a1)	-2.39±0.00^a	5.70±0.00^b
Baekjinju	87.81±0.01^a		-2.32±0.01^a	6.24±0.00^a
Hopum	85.97±0.00^a		-2.37±0.04^a	6.65±0.01^a
Onnuri	86.64±0.12^a		-2.41±0.01^a	6.18±0.00^a
Ilmi	86.76±0.00^a		-2.50±0.01^a	5.91±0.00^b
Cooked rice	Sindongjin	55.66±0.04^a	-3.42±0.03^a	3.74±0.04^b
	Baekjinju	57.13±0.01^a	-3.34±0.00^a	5.34±0.03^a
	Hopum	56.47±0.09^a	-3.44±0.05^a	3.69±0.27^b
	Onnuri	56.87±0.01^a	-3.47±0.00^a	3.59±0.02^b
	Ilmi	58.13±0.02^a	-3.33±0.00^a	3.78±0.01^b
Frozen stored cooked rice	Sindongjin	57.05±0.61^b	-2.71±0.15^a	4.69±0.00^c
	Baekjinju	57.76±0.96^b	-2.83±0.15^a	8.51±0.00^a
	Hopum	60.37±0.81^a	-3.16±0.13^b	5.02±0.00^b
	Onnuri	62.09±1.53^a	-2.89±0.18^a	5.89±0.00^b
	Ilmi	61.03±0.92^a	-3.26±0.10^b	5.82±0.00^b

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.