Table 1. Moisture content and color of extruded rice snacks based on the rice cultivar

Sample	Moisture content (%)	Color value
		Lightness (L*)	Redness (a*)	Yellowness (b*)
‘Aromi’	6.65±0.14c1)	82.32±0.45a	0.88±0.08b	14.77±0.57a
‘Hanahreum’	7.55±0.10b	82.62±0.46a	0.60±0.07c	13.61±0.72b
‘Jasmin 85’	6.91±0.29c	82.44±0.16a	1.35±0.06a	13.04±0.38b
‘Bukkyeong 2012-2’	8.51±0.21a	81.47±0.09b	0.36±0.06d	12.94±0.07b

Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).