Table 3.
pH and color of peanut (Arachis hypogaea L.) Jook with added peanut powder

Samples1)	pH	Hunter’s color values
		L (lightness)	a (redness)	b (yellowness)
		Control	7.41±0.03a2)	73.25±0.52a	-0.35±0.01c	12.19±0.25d
PF-20%	7.23±0.02a	70.95±0.45a	0.04±0.02b	12.82±0.27c
PF-40%	7.06±0.01b	68.51±0.13b	0.31±0.03a	14.12±0.31b
PF-60%	6.95±0.01bc	65.30±0.12b	0.35±0.02a	14.55±0.35b
PF-80%	6.79±0.02c	63.25±0.10b	0.37±0.02a	15.66±0.42a

Control, no peanut powder; PF-20%, 20% peanut powder; PF-40%, 40% peanut powder; PF-60%, 60% peanut powder; PF-80%, 80% peanut powder.
Values are mean±SD. Means with different superscripts within columns are significantly different by Duncan’s multiple range test at p<0.05.