Table 4. Color parameters of cooked glutinous rice by electric cooker under different soaking conditions

Soaking conditions	Color parameters			Whiteness index	Color intensity value
Soaking conditions	L^*	a^*	b^*	Whiteness index	Color intensity value
Control¹⁾	76.30±2.11^2)c	−0.73±0.15^a	13.03±0.60^a	72.94±2.05^c	13.03±0.40^a
25°C/30 min	92.73±1.70^a	−0.67±0.25^a	6.77±0.55^d	90.04±1.41^a	6.80±0.61^d
25°C/60 min	89.13±1.23^a	−1.00±0.10^b	8.07±0.38^c	87.42±1.32^a	8.13±0.45^c
25°C/90 min	84.37±0.51^b	−1.27±0.31^bc	8.57±1.19^b	82.13±0.61^b	8.66±0.97^b
45°C/30 min	88.10±2.07^a	−1.53±0.31^cd	7.60±1.23^c	85.80±2.20^a	7.75±1.08^c
45°C/60 min	82.33±1.63^b	−1.80±0.35^d	8.87±0.23^b	80.15±1.51^b	9.05±0.52^b
45°C/90 min	80.43±0.31^b	−1.90±0.44^d	9.23±0.25^b	78.28±0.26^b	9.42±0.36^b

Control refers cooking glutinous rice by steaming it in a conventional steamer.
Mean±SD (n=3) and different superscript letters (^a-d) in the same column indicate significant differences (p<0.05).