Table 5.
Hunter's value of cooked rice (KSH) during storage as function of broth ratio.

Color	Days	Broth (%, w/w)
		0	20	40	60	80
		Lightness (CIE-L*)	0	78.00±0.04Ca	76.80±0.36Bb	75.65±0.23Bc	74.45±0.18Ad	73.11±0.03Be
1	78.85±0.17Ba		77.23±0.15ABa	75.57±0.46Ba	74.99±0.80Aa	73.98±0.30Aa
3	79.37±0.08Aa		77.75±0.61Ab	76.66±0.11Ac	75.53±0.41Ad	74.30±0.49Ae
Redness (CIE-a*)	0	-1.57±0.04Ae	-1.40±0.06Ad	-1.07±0.01Ac	-0.88±0.04Ab	-0.57±0.01Aa
	1	-1.72±0.04Be	-1.40±0.05Ad	-1.08±0.05Ac	-0.90±0.04Ab	-0.62±0.06Aa
	3	-1.49±0.05Ad	-1.44±0.01Ad	-1.13±0.08Ac	-0.98±0.01Bb	-0.64±0.09Aa
Yellowness (CIE-b*)	0	9.50±0.08Be	9.94±0.26Ad	11.20±0.03Ac	11.97±0.04Ab	13.81±0.08Aa
	1	9.15±0.19Ce	10.05±0.06Ad	11.12±0.45Ac	11.72±0.17Ab	12.94±0.25Ba
	3	10.26±0.02Ac	9.46±0.42Ad	10.47±0.03Bc	11.23±0.24Bb	12.97±0.06Ba

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.