Table 1. Hunter’s color, browning degree and turbidity of aromatic rice prepared with different milling recovery

Samples¹⁾	Hunter’s color value			ΔE	Browning degree(A420)	Turbidity(A590)
Samples¹⁾	L	a	b	ΔE	Browning degree(A420)	Turbidity(A590)
BA-0	81.76±0.71^c²⁾	1.20±0.11^a	13.10±0.35^a	-	0.55±0.03^a	0.42±0.03^a
BA-1	81.63±0.33^c	1.09±0.05^a	12.90±0.12^a^b	0.26±0.04^a	0.40±0.01^b	0.26±0.1^b
BA-2	82.27±0.07^c	0.91±0.06^b	12.57±0.01^b	0.79±0.13^b	0.39±0.01^b	0.22±0.00^c
BA-4	84.05±0.17^b	0.53±0.09^c	11.02±0.32^c	3.17±0.34^c	0.36±0.01^c	0.20±0.00^c
BA-6	85.10±0.40^a	0.29±0.04^d	10.42±0.18^d	4.38±0.40^d	0.32±0.01^d	0.15±0.01^d

¹⁾BA-0, Aromatic rice; BA-1, 10% milling recovery of aromatic rice; BA-2, 20% milling recovery of aromatic rice; BA-4, 40% milling recovery of aromatic rice; BA-6, 60% milling recovery of aromatic rice.
²⁾The values are means±SD of three experimental data. Means with different superscripts in the same column are significantly different at p<0.05.