Table 5.
Chemical properties of rice (Baek-jin-ju S) during storage as function of cooking methods.

		Storage periods (days)	Cooking methods
			ERC	SHS
			Moisture Content (%, w/w)		0	70.18±0.25Aa	66.31±0.44Ab
1	68.61±0.49Ba	65.52±0.68Ab
3	67.55±0.56Ca	64.41±0.32Bb
Reducing Sugar (%, w/w)		0	0.80±0.00Bb	1.72±0.00Ba
		1	0.48±0.00Cb	1.64±0.01Ca
		3	0.81±0.00Ab	1.84±0.01Aa
Color	Lightness (CIE-L*)	0	75.52±0.13Bb	77.71±0.13Ba
		1	75.60±0.13Bb	77.27±0.01Ca
		3	76.54±0.04Ab	79.02±0.07Aa
	Redness (CIE-a*)	0	-0.89±0.04Aa	-1.36±0.04Bb
		1	-0.89±0.07Aa	-1.23±0.05Ab
		3	-0.95±0.06Aa	-1.27±0.00Ab
	Yellowness (CIE-b*)	0	10.51±0.12ABa	9.86±0.13Ab
		1	10.64±0.13Aa	9.81±0.35Ab
		3	10.37±0.05Ba	10.03±0.15Ab
	ΔE	0	0.00	0.00
		1	0.15	0.46
		3	1.03	1.32

Values are average±standard deviation (n=3).
Different letters in the same column or same raw were significantly different (p < 0.05).
represents significant difference between storage periods
represents significant difference between rice types