Table 2 Hunter’s color values of the fermented milk with different amount of green tea powder

Color value1)	fermentation	Amount of green tea powder content (%)
		0	0.5	1	2	3
		L	Before	69.59±0.032)^a3)	68.11±0.02^b	67.07±0.02^c	65.88±0.05^d	64.69±0.20^e
After	71.91±0.02^a	L	66.25±0.04^b	64.04±0.03^c	62.23±0.03^d	60.58±0.05^e
a	Before	-2.01±0.00^a	-3.08±0.01^b	-3.85±0.01^c	-4.82±0.01^d	-5.36±0.01^e
a	After	-2.06±0.01^a	-2.25±0.00^b	-2.63±0.00^c	-3.04±0.01^d	-3.40±0.01^e
b	Before	2.19±0.01^e	5.96±0.01^d	8.87±0.00^c	11.08±0.02^b	12.47±0.08^a
b	After	4.37±0.00^e	8.08±0.00^d	9.83±0.01^c	11.29±0.01^b	12.54±0.01^a

L, lightness; a, redness; b, yellowness.
The values were expressed as mean±SD (n=10).
Different letters within the same row indicate significant difference (p<0.05).