Table 3 Hunter’s color values of cooked noodles with different content of Garu floury rice

Sample1)		Hunter’s color value
		L*	a*	b*	∆E
		Uncooked	Wheat	76.4±0.17c	0.24±0.02d	15.1±0.12d	77.9±0.14c
Control	73.5±0.30b		0.43±0.02a	11.4±0.19a	74.4±0.31b
GR-10	71.3±0.16a		0.24±0.01e	15.3±0.37d	73.0±0.10a
GR-20	77.8±0.05d		0.30±0.06f	12.6±0.03c	78.8±0.05d
GR-30	80.0±0.17e		0.09±0.02c	12.2±0.08b	80.9±0.16e
GR-40	81.8±0.19f		0.04±0.02	11.7±0.19a	82.7±0.22f
Cooked	Wheat	61.9±0.36c	1.43±0.03b	7.15±0.13b	62.3±0.37c
	Control	59.1±0.07a	1.54±0.02	6.30±0.11a	59.5±0.06a
	GR-10	59.8±0.26b	1.53±0.04a	7.29±0.11b	60.2±0.27b
	GR-20	61.6±0.20c	1.33±0.03c	8.69±0.05c	62.2±0.20c
	GR-30	63.8±0.12d	1.25±0.01d	9.67±0.27d	64.5±0.16d
	GR-40	65.2±0.14e	1.23±0.02e	10.1±0.11e	66.0±0.13e

The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range test.