Table 4. Color value of rice-based home meal replacement products using microwave cooking

Cooking condition	Rice-based products	Color value
		L^*	a^*	b^*
Uncooked	Instant rice	74.9±3.7^1)a2)	−1.8±0.3^a	0.8±1.3^d
	Doshirak	70.9±1.8^b	−1.8±0.3^a	0.6±0.1^d
	Kimbab	67.9±2.3^c	−1.5±0.3^a	3.7±0.8^c
	Frozen fried rice	75.3±1.1^a	−2.2±1.5^a	17.8±3.3^a
	Freeze-dried rice	73.4±2.5^a	−1.8±0.1^a	10.8±1.6^b
	Average	72.5±3.6	−1.8±0.7	6.7±6.9
Cooked	Instant rice	73.8±1.2^a	−2.0±0.3^a	0.6±1.1^c
	Doshirak	69.3±1.2^b	−1.8±0.2^a	0.7±0.2^c
	Kimbab	67.4±2.1^c	−1.3±0.4^a	5.0±1.9^b
	Frozen fried rice	63.4±2.1^d	−2.0±1.6^a	17.3±2.5^a
	Freeze-dried rice	70.5±2.0^b	−2.0±0.2^a	4.8±1.1^b
	Average	68.9±3.9	−1.8±0.8	5.7±6.4

Values are mean±SD (n=9).
Different superscript letters within column indicate a significant difference (p<0.05) among rice-based home meal replacement products.