Table 3.

Color values of rice cakes made with white rice, brown rice, and heat-moisture treated brown rice flours

Jeolpyeon	L*	a*	b*
J-WR	73.28 ± 0.31a	−1.71 ± 0.16e	10.59 ± 0.39e
J-BR	64.31 ± 0.28b	2.68 ± 0.10d	21.50 ± 0.23d
J-HMT1	64.39 ± 0.32b	4.69 ± 0.08c	23.52 ± 0.38c
J-HMT2	56.09 ± 0.27c	9.32 ± 0.12b	26.98 ± 0.40b
J-HMT3	52.80 ± 0.27d	11.91 ± 0.07a	29.67 ± 0.22a

J-WR, Jeolpyeon made with white rice flour; J-BR, Jeolpyeon made with brown rice flour; J-HMT1, Jeolpyeon made with BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; J-HMT2, Jeolpyeon made with BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; J-HMT3, Jeolpyeon made with BR flour heated at 110 °C for 2 h, cooled at 4 °C for 2 h

Values followed by the different superscripts in the same column are significantly different (p < 0.05)