Table 3.
Chlorophylls of spray-dr ied garlic chives powders as affected by steam blanching pretreatment

Treatment1)	Forming agent2)	Chlorophylls (mg%)
		a	b	a/b
		NB	DT	23.17±2.86a3)	11.74±1.56a	1.97±0.15a
CD	20.93±1.75a		11.94±0.89a	1.75±0.20a
SB	DT		3.33±0.26b	4.01±0.34b	0.83±0.05b
	CD	3.04±0.19b	3.68±0.17b	0.82±0.02b

NB, nonblanching; SB, steam blanching.
DT, dextrin (DE=10); CD, β-cyclodextrin
Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).