b* were significantly higher in samples hydrated at 90 C than at
60 C. At the end of hydration the L* was lowest and the a* and b*
were higher in the samples hydrated at 90 C than 60 C.
3.2.2. Total colour difference
The total colour difference (DE00) for the different paddy samples
is shown in Fig. 1. The DE00 was almost unchanged after 2 h of
hydration at 60 C (equivalent to a paddy moisture content of
35e40% on a dry matter basis [dmb]), and while longer hydration
times saw a small increase in DE00 (Fig. 1). Whereas during hydration
at 90 C DE00 increased almost linearly with time for the
first 30 min of hydration (equivalent to a paddy moisture content of
42e47% dmb), after which the DE00 increased at a progressively
slower rate.
Variation in the DE00 pattern between ReiziqP and SherpaP varieties
was noted during hydration at both 60 C and 90 C. However,
the effect of milling quality (on breakage prone and breakage
resistant SherpaP) did not show significant variation in DE00 pattern
suggesting that as is the case with effective water diffusion (Oli
et al., 2014a), colour change was also not affected by the milling
quality of the grain.
3.3. Hydration experiment 2
3.3.1. Change in L*, a*, b* colour parameters
3.3.1.1. Effect of temperature. In experiment 2 there was a significant
(p > 0.05) decrease in L* and an increase in a* and b* with
increase in hydration temperature from 60 C to 90 C (Tables 5 and
6). The samples become less bright (decreasing L*), more red
(increasing a*) and more yellow (increasing b*) with the increased
hydration temperature. However, the extent of the change in L*, a*
and b* also varied significantly (p > 0.05) between varieties, forms
of rice and hydration time.
3.3.1.2. Effect of rice form. The form that the rice was hydrated in
(paddy, brown rice and milled rice) affected the L*, a* and b* values
when hydrated (Tables 5 and 6). In all samples hydrated at 60 C,
samples prepared from brown rice were the darkest (lowest L*),
and the most red (highest a*) and yellow (highest b*) whereas
samples prepared by hydrating milled rice were the lightest
b* were significantly higher in samples hydrated at 90 C than at60 C. At the end of hydration the L* was lowest and the a* and b*were higher in the samples hydrated at 90 C than 60 C.3.2.2. Total colour differenceThe total colour difference (DE00) for the different paddy samplesis shown in Fig. 1. The DE00 was almost unchanged after 2 h ofhydration at 60 C (equivalent to a paddy moisture content of35e40% on a dry matter basis [dmb]), and while longer hydrationtimes saw a small increase in DE00 (Fig. 1). Whereas during hydrationat 90 C DE00 increased almost linearly with time for thefirst 30 min of hydration (equivalent to a paddy moisture content of42e47% dmb), after which the DE00 increased at a progressivelyslower rate.Variation in the DE00 pattern between ReiziqP and SherpaP varietieswas noted during hydration at both 60 C and 90 C. However,the effect of milling quality (on breakage prone and breakageresistant SherpaP) did not show significant variation in DE00 patternsuggesting that as is the case with effective water diffusion (Oliet al., 2014a), colour change was also not affected by the millingquality of the grain.3.3. Hydration experiment 23.3.1. Change in L*, a*, b* colour parameters3.3.1.1. Effect of temperature. In experiment 2 there was a significant(p > 0.05) decrease in L* and an increase in a* and b* withincrease in hydration temperature from 60 C to 90 C (Tables 5 and6). The samples become less bright (decreasing L*), more red(increasing a*) and more yellow (increasing b*) with the increasedhydration temperature. However, the extent of the change in L*, a*and b* also varied significantly (p > 0.05) between varieties, formsof rice and hydration time.3.3.1.2. Effect of rice form. The form that the rice was hydrated in(paddy, brown rice and milled rice) affected the L*, a* and b* valueswhen hydrated (Tables 5 and 6). In all samples hydrated at 60 C,samples prepared from brown rice were the darkest (lowest L*),and the most red (highest a*) and yellow (highest b*) whereassamples prepared by hydrating milled rice were the lightest
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