Table 5
Textural character istics in Yanggaeng containing different type and concentration of roasted coffee ground residue
| Samples1) | Lightness(L) | Redness(a) | Yellowness(b) | ΔE |
| Control | 43.18±0.042)eE3) | 0.46±0.02aA | 4.89±0.01bE | - |
| CREY | 0.1 | 39.39±0.01d | 1.11±0.03b | 5.81±0.02e | 3.95±0.00 |
| 0.3 | 30.81±0.01c | 1.77±0.02d | 5.78±0.02d | 12.47±0.01 |
| 0.5 | 29.55±0.02b | 1.60±0.05c | 5.30±0.01c | 13.68±0.02 |
| 1 | 26.55±0.01a | 2.08±0.06e | 4.49±0.02a | 16.71±0.00 |
| CRPY | 0.1 | 36.79±0.12D2) | 0.53±0.46B | 4.52±0.02D | 6.41±0.12 |
| 0.3 | 36.53±0.01C | 0.97±0.03C | 3.92±0.02C | 6.74±0.01 |
| 0.5 | 31.23±0.01B | 1.09±0.04D | 3.38±0.02B | 12.06±0.01 |
| 1 | 28.56±0.01A | 1.33±0.01E | 2.25±0.00A | 14.88±0.01 |
1)CREY, Yanggaeng containing roasted coffee ground residue extract; CRPY, Yanggaeng containing roasted coffee ground residue powder.
2)Each value was expressed as the mean±SD of triplicate assays.
3)a-c,A-CMeans with different superscripts within the CREY and CRPY are indicate significant differences (p<0.05).