Table 3. Hunter’s color value of madeleine added with fermented halla gold kiwifruit
| Sample1) | L (lightness) | a (redness) | b (yellowness) | ΔE2) |
| Control | 42.65±1.353)a4) | 0.69±0.02a | 0.52±0.11a | 0.00 |
| FHK1 | 41.22±1.56a | 0.48±0.01b | 1.50±0.30b | 1.75 |
| FHK3 | 41.67±0.73a | -0.07±0.01c | 3.19±0.28c | 1.83 |
1)Control, madeleine without added fermented halla gold kiwifruit; FHK1, madeleine added with fermented halla gold kiwifruit 1%; FHK3, madeleine added with fermented halla gold kiwifruit 3%.
2)ΔE=∆L2+∆2+∆b2.
3)Values are Mean±SD (n=3).
4)Means with different letters within a column differ significantly (p<0.05).