Table 3. Changes in Hunter’s color value of loaf bread with lactic acid bacteria cultured and cinnamon extract

Samples¹⁾		Storage time (days)
Samples¹⁾		0	1	2	3	4	5
L	Control	80.22±0.20²⁾^a³⁾^A⁴⁾	78.70±0.68^a^B	78.49±0.31^a^B	77.59±0.84^b^C	76.70±0.92^b^C	73.19±1.14^a^D
	CE0	79.88±0.28^a^A	79.11±0.21^a^B	79.09±0.27^a^B	78.53±0.68^a^B	77.73±1.05^a^C	70.74±0.74^b^D
	CE25	72.99±0.32^b^A	71.91±1.18^b^A^B	71.90±0.51^b^B^C	71.54±0.48^c^B^C	72.41±0.66^c^C	68.40±0.22^c^D
	CE50	68.89±0.38^c^A	68.82±0.69^c^A	68.09±0.92^c^A^B	67.69±0.69^d^B	67.19±0.83^d^B	65.52±0.76^d^C
	CE75	65.04±0.41^d^A	64.82±0.35^d^A	64.35±2.02^d^A	63.83±0.39^e^A^B	62.90±0.94^e^B	58.40±0.33^e^C
	CE100	58.32±0.70^e^A	57.93±0.35^e^A	57.90±0.20^e^A	57.11±0.11^f^B	57.11±0.53^f^B	56.40±0.33^f^C
a	Control	-1.77±0.32^e	-1.64±0.35^e	-1.53±0.53^e	-1.51±0.81^e	-1.49±0.51^e	-1.17±0.16^f
	CE0	-1.91±0.70^e^C	-1.83±0.29^e^C	-1.75±0.27^e^C	-1.64±0.22^e^C	-1.10±0.32^e^B	-0.31±0.14^e^A
	CE25	2.04±0.23^d	2.05±0.29^d	2.29±0.24^d	2.30±0.50^d	2.35±0.43^d	2.42±0.24^d
	CE50	2.91±0.81^c^D	3.09±1.02^c^C^D	3.51±0.69^c^B^C^D	3.74±0.36^c^A^B^C	4.00±0.29^c^A^B	4.41±0.17^c^A
	CE75	3.98±0.67^b^C	4.79±0.44^b^B	4.82±0.62^b^B	5.00±0.49^b^A^B	5.64±0.55^b^A^B	5.25±0.21^b^A
	CE100	6.39±0.25^a^D	7.28±0.22^a^C	7.34±0.31^a^B^C	7.61±0.20^a^A^B	7.73±0.21^a^A	7.86±0.18^a^A
b	Control	20.55±0.35^b^A	18.88±0.24^e^C	19.09±0.30^c^d^C	19.06±0.33^c^C	20.81±0.30^b^A	19.56±0.18^d^B
	CE0	19.88±0.19^c^A	18.65±0.22^e^B	18.93±0.26^d^B	18.89±1.37^c^B	19.89±0.42^c^A	20.47±0.37^c^A
	CE25	19.79±0.44^c^B^C	19.44±0.20^d^C^D	19.54±0.49^b^c^C	20.00±0.25^b^B	19.03±0.38^e^B	20.74±0.35^c^A
	CE50	20.53±0.25^b^B	19.87±0.37^c^C	19.72±0.11^b^C	20.67±0.51^b^A^B	19.44±0.37^d^C	21.19±0.84^c^A
	CE75	20.85±0.18^b^B	20.76±0.13^b^B^C	20.05±0.84^b^D	20.55±0.28^b^B^C^D	20.23±0.25^c^C^D	22.61±0.51^b^A
	CE100	23.80±0.03^a^A	22.18±0.10^a^B	21.91±0.32^a^B	21.79±0.08^a^B	22.09±0.14^a^B	23.53±0.96^a^A

¹⁾Control, water 700 g; CE0, water 670 g+lactic acid bacteria cultured 30 g; CE25, water 670 g+lactic acid bacteria cultured 22.5 g+cinnamon extract 7.5 g; CE50, water 670 g+lactic acid bacteria cultured 15 g+cinnamon extract 15 g; CE75, water 670 g+lactic acid bacteria cultured 7.5 g+cinnamon extract 22.5 g; CE100, water 670 g+cinnamon extract 30 g.
²⁾All values are mean±SD. Mean with different superscript within a column are significantly different (p<0.05) by Duncan's multiple range test.
³⁾^a^-^eMeans Duncan's multiple range test for different addition (column).
⁴⁾^A^-^DMeans Duncan's multiple range test for storage time (row).