Table 4.
Effect of the sea tangle powder on the color of the dumpling shell

Sample1)	Color values
	L	a	b
Control	73.57±0.21a2)	-2.02±1.0d	24.13±0.1d
SP-1%	70.15±0.1b	-1.66±1.0cd	22.75±0.3c
SP-3%	69.35±0.1b	-1.39±1.1c	21.15±1.1c
SP-5%	66.25±0.1c	-1.25±1.1b	19.25±2.2b
SP-7%	62.55±0.1d	-1.15±1.2a	17.98±2.2a

Control, no sea tangle powder; SP-1%, 1% sea tangle powder added; SP-3%, 3% sea tangle powder added; SP-5%, 5% sea tangle powder added; SP-7%, 7% sea tangle powder added.
Mean±standard deviation, values with different superscripts within columns are significantly different by Duncan’s multiple range test at p<0.05.