Table 5.
Color values of doughs and breads with different concentrations of lotus leaf powder

Sample		Treatment1)	L	a	b
Dough		Control	79.97±0.99^a2)	-1.93±0.04^a	15.18±0.23^c
		LLP-1	70.86±0.75^b	-4.33±0.05^b	17.42±0.26^b
		LLP-2	66.48±1.04^c	-4.72±0.09^c	17.59±0.04^b
		LLP-3	60.12±0.24^d	-5.04±0.05^d	18.53±0.08^a
Bread	Top crust	Control	69.69±0.04^a	3.13±0.20^a	19.77±0.70^a
		LLP-1	65.13±0.38^b	2.45±0.10^ab	19.25±0.32^a
		LLP-2	62.44±0.20^c	1.86±0.07^bc	18.11±0.22^b
		LLP-3	60.05±0.40^d	1.42±0.06^b	17.57±0.44^b
	Internal	Control	68.53±0.42^a	-1.80±0.21^b	8.03±0.19^d
		LLP-1	64.17±1.07^b	-1.98±0.06^b	12.86±0.48^c
		LLP-2	61.85±0.59^c	-1.76±0.12^ab	13.74±0.40^b
		LLP-3	58.55±0.64^d	-1.58±0.28^a	14.46±0.45^a

LLP-1, Added with lotus leaf powder at 1%; LLP-2, Added with lotus leaf powder at 2%; LLP-3, Added with lotus leaf powder at 3%.
Values are mean±SD, and means with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.