Table 3. Color of white pan bread added with 30% of different kinds of rice powder during storage

Sample group		Control	Rice	Goami rice	Steamed rice	Steamed glutinous rice	Cambodian rice	F-value
1st day storage	L	78.24±0.01)c2)	74.91±0.0f	78.39±0.1b	75.76±0.0e	78.03±0.0d	78.53±0.0a	19,811.1***
	a	-1.26±0.0a	-1.37±0.0b	-1.49±0.1c	-2.21±0.0e	-2.03±0.0d	-1.26±0.0a	977.04***
	b	13.95±0.1c	15.29±0.0b	13.00±0.0e	16.44±0.0a	15.23±0.0b	13.18±0.0d	4,011.56***
2nd day storade	L	74.39±0.0e	77.77±0.1c	77.28±0.1d	78.82±0.0a	78.00±0.1b	77.95±0.0b	1,421.02***
	a	-2.36±0.3c	-2.08±0.0bc	-2.09±0.6bc	-1.57±0.0a	-1.54±0.0a	-1.65±0.0ab	4.95
	b	14.68±0.0a	12.44±0.0d	14.31±0.2b	14.38±0.0b	14.11±0.1c	11.30±0.0e	572.34***
3rd day storage	L	76.62±0.0e	79.37±0.2a	77.82±0.0c	76.95±0.1d	78.23±0.2b	77.77±0.2c	112.87***
	a	-2.63±0.0e	-1.84±0.0d	-1.49±0.0b	-1.74±0.0c	-1.46±0.0b	-0.46±0.0a	2,010.66***
	b	16.09±0.0a	14.26±0.1d	14.17±0.0d	13.73±0.2e	14.94±0.0b	14.67±0.0c	231.73***
4th day storage	L	75.56±0.4e	75.83±0.0e	78.41±0.0c	79.53±0.2b	77.38±0.0d	80.12±0.0a	317.03***
	a	-2.34±0.1d	-2.30±0.0d	-0.86±0.1c	-0.24±0.0b	-0.31±0.0b	0.22±0.1a	594.77***
	b	14.99±0.2d	13.39±0.0e	15.25±0.1c	15.98±0.1b	18.16±0.0a	14.89±0.1d	677.80***

¹⁾Values are Mean±SD (n=5).
^2)a-fMeans with the different letter in the same row are significantly different by Duncan’s multiple range test (p<0.05).