Table 1.

Color parameters of pre-soaked brown rice (at different soaking temperatures) and subjected to different high pressure treatments

Soaking temperature (°C)	Pressure (MPa)	L*		a*		b*
		A	B	A	B	A	B
30	100	62.0 ± 0.8bcd	65.0 ± 0.8d	3.2 ± 0.2b	2.7 ± 0.1a	22.1 ± 0.5ef	20.7 ± 0.2bcd
	200	63.7 ± 1.4f	63.5 ± 0.8c	3.2 ± 0.4b	3.2 ± 0.1bcd	21.3 ± 0.5abc	20.3 ± 0.4abc
	300	61.3 ± 0.9bc	63.1 ± 0.5bc	3.8 ± 0.4c	3.0 ± 0.2bc	21.9 ± 0.4d–f	20.6 ± 0.8a–d
	400	63.6 ± 0.7ef	63.6 ± 0.7c	3.3 ± 0.1b	3.0 ± 0.1abc	20.9 ± 0.3a	20.0 ± 0.4a
	500	61.1 ± 0.8b	63.3 ± 0.3bc	3.7 ± 0.4c	3.2 ± 0.1bcd	21.1 ± 0.4ab	20.8 ± 0.8cd
40	100	62.6 ± 0.6de	62.6 ± 0.8bc	2.8 ± 0.4a	3.5 ± 0.4de	21.0 ± 0.6ab	20.6 ± 0.5a–d
	200	62.7 ± 0.7de	62.4 ± 1.3bc	3.1 ± 0.2ab	3.4 ± 0.2de	21.5 ± 0.2a–d	20.9 ± 0.3cd
	300	61.8 ± 0.6bcd	62.1 ± 0.7b	3.3 ± 0.1b	3.6 ± 0.2e	22.1 ± 0.2f	20.7 ± 0.5d
	400	60.0 ± 0.7a	62.4 ± 0.6bc	3.0 ± 0.3ab	3.4 ± 0.3de	21.2 ± 0.4ab	20.5 ± 0.2abc
	500	62.2 ± 0.5cd	61.1 ± 1.0a	3.2 ± 0.1b	3.5 ± 0.2de	22.0 ± 0.2d–f	21.2 ± 0.3de
50	100	62.4 ± 0.5d	63.4 ± 0.6bc	3.0 ± 0.1ab	2.7 ± 0.3a	21.5 ± 0.3b–f	20.9 ± 0.3cd
	200	59.8 ± 0.4a	66.5 ± 0.6e	4.2 ± 0.2d	3.2 ± 0.4bcd	22.0 ± 0.1d–f	21.6 ± 0.2e
	300	61.8 ± 0.5bcd	65.6 ± 1.2de	3.7 ± 0.1c	3.0 ± 0.2abc	21.8 ± 0.8c–f	20.8 ± 0.4cd
	400	62.1 ± 0.8bcd	65.1 ± 0.9d	3.3 ± 0.2b	2.9 ± 0.2ab	21.5 ± 0.1b–e	20.5 ± 0.2abc
	500	62.1 ± 0.7bcd	65.5 ± 1.3de	3.7 ± 0.3c	3.3 ± 0.4cde	21.8 ± 0.2c–f	20.1 ± 0.5ab

L*, the color lightness; +a*/− a*, redness/greenness; +b*/− b*, yellowness/blueness

A: single cycle HPT (one 10 min cycle); B: two cycle HPT (two 5-min cycles)

All values are expressed as mean ± SD. Sample means with different lowercase letters in the same column are significantly different (p < 0.05)