Table 6
Comparison of color value of soybean tofu prepared with a fresh chlorella powder (CP) dur ing storage at 4℃

	Treatment	Storage time (days)
	Treatment	0	3	5	7
L (Lightness)	0.5% Chlorella	85.1^c1)	85.9^c	86.0^c	87.5^c
	1.0% Chlorella	87.1^c	87.5^c	88.2^c	89.1^c
	1.5% Chlorella	81.8^b	82.0^b	82.2^b	83.3^b
	2.0% Chlorella	71.7^a	71.8^a	72.0^a	73.0^a
	Control	88.7^d	90.7^d	94.0^d	94.9^d
a (Redness)	0.5% Chlorella	-4.0^d	-4.7^c	-5.7^b	-6.1^b
	1.0% Chlorella	-4.8^c	-5.5^b	-6.5^a	-6.9^a
	1.5% Chlorella	-5.6^b	-5.7^b	-6.4^a	-6.7^a
	2.0% Chlorella	-6.5^a	-6.6^a	-6.6^a	-6.2^b
	Control	-2.0^e	-3.7^d	-4.0^b	-6.0^b
b (Yellowness)	0.5% Chlorella	14.6^b	15.1^c	15.8^c	16.6^c
	1.0% Chlorella	15.6^b	16.8^b	17.4^b	18.0^b
	1.5% Chlorella	16.0^b	16.6^b	17.1^b	17.5^b
	2.0% Chlorella	18.5^a	19.0^a	19.4^a	19.7^a
	Control	12.9^c	13.6^d	16.1^c	17.5^c

Means followed by the same letters are not significantly different at p≤0.05 according to Fisher’s protected least significant difference by Duncan multiple range test.