Table 3.
Reducing sugar in cooked rice during storage as function of broth ratio.

Rice type	Bone broth (%)	Storage days
		0	1	4
		BJJ	0	0.19±0.01Ae	0.19±0.00Ad	0.15±0.01Be
20	0.23±0.00Ad		0.24±0.01Ac	0.20±0.01Bd
40	0.26±0.01Ac		0.26±0.02Ab	0.21±0.01Bc
60	0.34±0.01Ab		0.32±0.01Aa	0.28±0.01Bb
80	0.37±0.01Aa		0.31±0.01Ba	0.30±0.01Ba
BJJ	0	0.12±0.00Ae	0.10±0.01Be	0.10±0.00Bd
	20	0.15±0.01Ad	0.14±0.00Bd	0.12±0.01Cc
	40	0.20±0.01Ac	0.18±0.00Bc	0.12±0.00Cc
	60	0.22±0.01Ab	0.21±0.00Bb	0.18±0.00Cb
	80	0.28±0.01Aa	0.26±0.01Ba	0.21±0.00Ca

Rice cooked in superheated steamer system
Values are average standard deviation (n=3).
Different letters in the same column or same raw were significantly different (p < 0.05)
represents significantly different between storage periods
represents significantly different between broth ratio.