Table 2. Changes in color of ‘Yakju’ made with white rice flour ‘Nuruk’ or ‘Yakju’ made with pigmented rice flour ‘Nuruk’ during fermentation period

Sample	Fermentation (days)	Color
Sample	Fermentation (days)	L	a	b
WY¹⁾	1	86.46±0.00^2)b3)	1.00±0.01^h	5.62±0.00^l
	3	87.52±0.01^a	0.47±0.05^j	6.00±0.01^k
	5	81.98±0.02^c	0.95±0.05^hi	6.61±0.03ⁱ
	7	79.12±0.01^e	1.02±0.08^g	6.53±0.01^j
	9	79.94±0.02^d	0.85±0.07ⁱ	7.32±0.02^h
	11	68.06±0.04^j	1.84±0.04^f	7.64±0.03^g
PY	1	72.95±0.13^f	14.96±0.16^e	16.30±0.02^e
	3	71.27±0.02^g	15.02±0.02^e	16.37±0.05^d
	5	70.81±0.03^h	16.77±0.03^b	17.04±0.02^b
	7	71.26±0.01^g	16.16±0.02^d	16.15±0.05^f
	9	68.45±0.01ⁱ	16.27±0.06^c	16.61±0.06^c
	11	43.84±0.05^k	19.29±0.03^a	21.41±0.08^a

WY, ‘Yakju’ made with white rice flour ‘Nuruk’; PY, ‘Yakju’ made with pigmented rice flour ‘Nuruk’.
All values are mean±SD (n=3).
Means in the same column followed by different uppercase letters are significantly different (p<0.05, a>b>c>d>e>f>g>h>i>j>k>l).