. 2021 Apr 6;9:e11113. doi: 10.7717/peerj.11113

Table 2. Color attributes and cooking properties of commercial rice noodles.

Rice noodles	Color			Cooking properties
	L*	a*	b*	Cooking time (min)	Cooking loss (%)	Rehydration (%)
White
A	46.87 ±1.66^b	−0.86 ±0.09^d	2.60 ±0.39^d	3.00 ±0.50^b	0.33 ±0.07^c	124.09 ±2.97^bc
B	44.30 ±1.17^bc	−0.76 ±0.18^c	6.66 ±0.52^b	4.33 ±0.29^a	0.11 ±0.02^c	142.88 ±2.03^b
C	46.78 ±0.94^b	−0.67 ±0.20^b	1.59 ±0.43^e	4.17 ±0.29^a	3.02 ±0.07^a	115.96 ±2.62^c
D	43.03 ±0.08^bc	−0.58 ±0.10^a	5.03 ±0.07^c	3.17 ±0.29^b	1.52 ±0.31^b	110.04 ±2.97^c
E	51.01 ±1.14^a	−0.66 ±0.04^b	7.09 ±0.14^a	4.50 ±0.50^a	0.39 ±0.09^c	157.42 ±2.10^a
Color
F	28.07 ±1.39^B	3.11 ±0.21^B	0.25 ±0.05^C	7.17 ±0.29^B	3.04 ±0.33^A	222.57 ±1.04^A
G	44.94 ±0.13^A	2.23 ±0.39^C	12.38 ±0.42^A	7.33 ±0.29^B	2.03 ±0.16^B	189.93 ±0.18^B
H	23.02 ±0.52^C	7.95 ±0.08^A	7.33 ±0.30^B	8.50 ±0.50^A	2.48 ±0.46^B	189. 93 ±1.20^B

Notes.

Means of triplicates ± standard deviation. ^{a-e, A–C} Superscript letters for white and colored rice noodles, the same superscript letters in a column are not significantly different at p < 0.05 level.