Table 6. Chromaticity of extruded rice cake by different extrusion circumstances

Condition		L* (Lightness)	a* (redness)	b* (yellowness)	ΔE (color difference)
Steaming time (min) (X1)	Number of extrusion (X2)
20	1	75.44±0.31b1)	-0.66±0.01c	12.19±0.10d	3.82
	2	77.66±0.39d	-0.66±0.01c	11.52±0.08f	1.67
	3	78.49±0.43e	-0.62±0.01b	11.91±0.07e	0.78
40	1	79.17±0.17f	-0.75±0.01e	12.64±0.05b	0.62
	2	79.81±0.41gh	-0.72±0.01d	12.29±0.04cd	0.61
	3	79.69±0.25g	-0.88±0.01h	12.19±0.09d	0.48
80	1	76.59±0.78c	-0.96±0.03i	13.30±0.18a	2.9
	2	80.14±0.42h	-0.81±0.02g	12.58±0.10b	1.04
	3	79.85±0.32gh	-0.79±0.01f	12.31±0.21c	0.66
120	1	74.72±0.26a	-0.76±0.01e	11.38±0.06g	4.57
	2	77.73±0.47d	-0.66±0.01c	10.69±0.15i	2.02
	3	78.92±0.45f	-0.60±0.01a	11.28±0.07h	0.82

All data are reported as the mean±SE (n=10). Values marked with different subscript indicates that values were not significantly different among the extrusion conditions (p<0.05).