Table 2
Hunter’s color values of germinated aromatic rice under var ious manufacturing conditions
| Roasting temperature(℃) | Roasting time(min) | Color value |
| Lightness(L) | Redness(a) | Yellowness(b) |
| Unroasted | 0 | 72.22±1.011)aA2) | 1.98±0.08fA | 22.24±1.06abB |
| 200 | 10 | 71.09±0.34aA | 1.89±0.25gC | 20.24±0.61bB |
| 20 | 69.06±0.73bB | 3.79±0.17eB | 22.80±0.71aA |
| 30 | 64.44±0.70cC | 6.10±0.07bA | 23.13±0.35aA |
| 250 | 10 | 55.99±0.84dA | 7.83±0.21aA | 18.18±2.76bA |
| 20 | 50.62±1.68eB | 5.91±0.52bB | 10.38±1.95cB |
| 30 | 45.34±0.13fC | 4.56±0.40dC | 5.07±0.55dC |
| 300 | 10 | 43.74±0.90gA | 5.34±0.26cA | 6.47±1.47dA |
| 20 | 38.89±0.41hB | 1.80±0.21gB | 2.72±0.60eB |
| 30 | 37.07±0.76iB | 1.53±0.14hB | 1.84±0.50ceC |
1)Values are means±SD of triplicate determinations.
2)Different superscripts within the whole column (a-j, all groups) and each column (A-C, roasting temperature groups) indicate significant differences (p<0.05).