Table 4. Color values of sponge cakes containing different levels of sweet pumpkin powder

(Mean±SD)

Color Values¹⁾ Addition levels of sweet pumpkin powder(%) F-value

0 3 6 9 12

Crust L 54.78±4.20^c ²⁾ 56.71±1.56^c ^d 52.23±1.19^b ^c 1.89±0.60^b 45.61±1.54^a 12.08^** ³⁾

a 14.98±0.13^b ^c 15.36±0.55^c 14.66±0.49^a ^b 14.48±0.10^a ^b 14.19±0.15^a 5.62^*

b 28.39±1.92^b 30.91±0.86^c 26.14±0.81^a 28.42±0.50^b 24.09±1.27^a 14.41^***

Crumb L 82.13±0.48 81.20±0.90 79.88±0.62 79.22±15.74 78.42±0.22 1.63

a -0.80±0.15^a -1.39±0.38^b -1.41±0.06^b -1.12±0.22^a ^b -0.72±0.18^a 6.16^*

b 33.93±1.10^a 42.75±0.91^b 48.97±0.08^c 55.03±2.57^d 58.81±0.74^d 158.72^***

¹⁾ L, lightness (white; +100-black; 0); a, redness (red; +100-green; -80); b, yellowness (yellow; +70-blue; -70).
²⁾ Means followed by the same letter in column are not significantly different (p<0.05).
³⁾^*p<0.05, ^**p<0.01, ^***p<0.001.

Color Values¹⁾		Addition levels of sweet pumpkin powder(%)					F-value
Color Values¹⁾		0	3	6	9	12	F-value
Crust	L	54.78±4.20^c ²⁾	56.71±1.56^c ^d	52.23±1.19^b ^c	1.89±0.60^b	45.61±1.54^a	12.08^** ³⁾
	a	14.98±0.13^b ^c	15.36±0.55^c	14.66±0.49^a ^b	14.48±0.10^a ^b	14.19±0.15^a	5.62^*
	b	28.39±1.92^b	30.91±0.86^c	26.14±0.81^a	28.42±0.50^b	24.09±1.27^a	14.41^***
Crumb	L	82.13±0.48	81.20±0.90	79.88±0.62	79.22±15.74	78.42±0.22	1.63
	a	-0.80±0.15^a	-1.39±0.38^b	-1.41±0.06^b	-1.12±0.22^a ^b	-0.72±0.18^a	6.16^*
	b	33.93±1.10^a	42.75±0.91^b	48.97±0.08^c	55.03±2.57^d	58.81±0.74^d	158.72^***