3.3. Lightness
Color, especially lightness, is another important factor for consumer acceptability of cooked rice. The most acceptable color quality of cooked rice is a white color. Several researchers have published about the color changes of cooked rice during dry processing (Luangmalawat et al., 2008 and Ramesh, 2003). In this research, both the plain and the chicken-flavored rice in the IND and ORG had significant differences in lightness at week 2 (Fig. 2). The chicken-flavored rice in the IND had higher L value than the rice in the ORG at week 2. However, there were no observed differences in lightness for both the plain and the chicken-flavored rice packaged in either pouches after week 4.