Table 3. Hunter’s color, browning degree and turbidity of aromatic rice prepared with roasting

Samples¹⁾	Hunter’s color value			ΔE	Browning degree(A420)	Turbidity(A590)
Samples¹⁾	L	a	b	ΔE	Browning degree(A420)	Turbidity(A590)
BAR-0M	83.53±0.43^a²⁾	0.66±0.03^b	11.61±0.20^c	-	1.88±0.00^c	1.30±0.00^c
BAR-15M	82.21±0.26^b	0.79±0.05^b	12.62±0.18^b	1.25±0.28^b	1.94±0.01^b	1.42±0.00^b
BAR-30M	80.44±0.31^c	1.48±0.10^a	16.11±0.41^a	5.53±0.50^a	1.95±0.00^a	1.50±0.01^a

¹⁾BAR-0M, 20% milling recovery of aromatic rice; BAR-15M, 20% milling recovery aromatic rice prepared with roasting for 15 min; BAR-30M, 20% milling recovery aromatic rice prepared with roasting for 30 min.
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.