Table 2 The physicochemical components of red rice, brown rice and milled rice (unit: %)

Parameters		Sample
		Red rice1)	Red rice-A2)	Red rice-B2)	Brown rice	Milled rice
		Moisture		53.71±1.60	14.55±0.25	14.88±0.13	14.11±0.09	13.68±0.05
Reducing sugar3)		0.29±0.01	0.25±0.03	0.20±0.03	0.21±0.01	0.19±0.02
Crude ash3)		0.35±0.01	0.32±0.03	0.34±0.02	1.32±0.02	0.36±0.02
Monacolin K (OD)		3.75±0.14	0.53±0.06	0.51±0.01	-	-
Color	L	35.96	57.13	58.68	68.82	85.63
	a	18.89	12.99	15.6	2.61	0.06
	b	9.48	8.99	10.31	14.58	8.08

Red rice was manufactured with Monascus purpureus KCCM 60570 at 25℃ for 8 days.
Red rices were purchased in the market.
Each value was represented with anhydride.