Table 5
Browning degree, turbidity, soluble solid, and pH of germinated aromatic rice tea prepared by roasting

Roasting temperature(℃)	Roasting time(min)	Browning degree(A420)	Turbidity (A600)	Soluble solid (%)	pH
200	10	0.013±0.00^1)eB2)	0.101±0.01^fC	0.17±0.02^eB	7.61±0.01^eC
	20	0.021±0.00^dA	0.118±0.00^eB	0.22±0.03^dA	7.70±0.01^dB
	30	0.022±0.00^dA	0.137±0.01^eA	0.24±0.01^cdA	7.78±0.00^bA
250	10	0.021±0.00^dB	0.182±0.01^dC	0.17±0.01^eB	7.58±0.01^fC
	20	0.021±0.00^dB	0.235±0.01^cB	0.28±0.01^bcA	7.61±0.02^eB
	30	0.037±0.00^cA	0.294±0.01^bA	0.30±0.04^bA	7.68±0.01^dA
300	10	0.023±0.00^dC	0.178±0.01^dC	0.22±0.01^dC	7.75±0.01^cC
	20	0.031±0.00^bB	0.288±0.01^bB	0.31±0.04^bB	7.78±0.01^bB
	30	0.076±0.00^aA	0.363±0.03^aA	0.40±0.01^aA	7.82±0.01^aA

¹⁾Values are means±SD of triplicate determinations.
²⁾Different superscripts within the whole column (a-f, all groups) and each column (A-C, roasting temperature groups) indicate significant differences (p<0.05).