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Applied Biological Chemistry

Table 1 Hunter color of various milling degrees of black rice (cv. Sintoheugmi)

From: Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Sample

Milling degree

Color values

L*

a*

b*

ΔE*

Raw

Step 0

39.68 ± 0.00a*

0.66 ± 0.04a*

− 0.45 ± 0.03b*

 

Step 1

42.86 ± 0.01b*

1.71 ± 0.03b*

− 0.82 ± 0.06a*

3.4

Step 2

60.34 ± 0.02c*

4.53 ± 0.01c*

1.94 ± 0.03c*

21

Cooked

Step 0

35.77 ± 0.19b

1.08 ± 0.07a

− 0.90 ± 0.04a

 

Step 1

35.04 ± 0.02a

1.43 ± 0.05b

− 0.56 ± 0.03b*

0.38

Step 2

34.97 ± 0.20a

2.26 ± 0.16c

− 0.58 ± 0.08b*

1.07

  1. Different letters within the same column denote significant difference, using Duncan’s multiple test (p < 0.05). Values followed by * with each column in the same milling degree for raw and cooked black rice are significantly different (p < 0.05)
  2. ΔE* value 0–1: normally invisible difference, ΔE* value 1–2: very small difference, only obvious to a trained eye, ΔE* value 2–3.5: medium difference, also obvious to an untrained eye, ΔE* value > 3.5: obvious difference, ΔE* values were obtained from https://www.hunterlab.com/
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