Table 4.
Hunter's value of cooked rice (BJJ) during storage as function of broth ratio.

Color	Days	Broth (%, w/w)
		0	20	40	60	80
		Lightness (CIE-L*)	0	77.13±0.03Ca	76.31±0.08Ab	74.92±0.20Ac	73.76±0.25ABd	72.19±0.19Be
1	77.61±0.05Aa		76.26±0.31Ab	74.68±0.01Ac	73.23±0.16Bd	72.94±0.24Cd
3	77.50±0.01Ba		76.39±0.42Ab	75.01±0.24Ac	74.38±0.60Ac	73.50±0.29Ad
Redness (CIE-a*)	0	-1.42±0.05Ae	-1.19±0.28Ad	-0.84±0.23Ac	-0.68±0.21Ab	-0.24±0.09Aa
	1	-1.48±0.12Bd	-1.19±0.08Ac	-0.90±0.18Ab	-0.56±0.23Aa	-0.56±0.23Ca
	3	-1.43±0.32Ae	-1.19±0.23Ad	-0.89±0.13Ac	-0.72±0.54Ab	-0.50±0.07Ba
Yellowness (CIE-b*)	0	13.53±0.17Ac	14.45±0.02Abc	14.70±0.06Abc	15.49±0.08Ab	17.72±0.08Aa
	1	12.99±0.06Ad	14.41±0.01Ac	15.13±0.16Ab	15.66±0.05Ab	16.38±0.01Aa
	3	12.88±0.39Ad	13.52±0.02Bc	14.70±0.08Ab	15.86±0.04Aa	16.13±0.05Aa

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.