Table 4.
Effect of parboiling on the reducing sugar and color value of Tongil rice cultivars.

Varieties	1)Milled rice				Parboiled rice
	Reducing sugar (%)	L	a	b	Reducing sugar (%)	L	a	b
	Dasan	yz4.88±0.11a	71.05±0.79	-1.47±0.01	16.66±0.07	x10.37±0.13a	54.39±0.69	1.66±0.23	35.56±0.82
Saegyejinmi	z3.53±0.38b	79.62±0.62	-1.47±0.15	15.95±0.05	x9.19±0.08b	56.80±0.54	2.17±0.31	36.24±0.61
Hanareum2	z4.15±0.44a	72.41±0.27	-1.17±0.02	15.57±0.09	w13.81±0.06a	54.63±0.28	2.82±0.23	36.58±1.01
Boramchan	z3.27±0.12b	89.88±0.59	1.68±0.01	7.23±0.02	y5.82±0.04c	87.06±0.15	3.33±0.21	12.78±0.09

The values indicate the mean±SD of triplicate
Numericals having same shoulder letters are not significantly different (p < 0.05)
a,b and c mean Duncan's multiple range test for the varieties
w,x, y and z mean Duncan's multiple range test for milled and parboiled rice
un-parboiled rice