Table 2. The color values of carrot jellies according to gelling agents and sugar types

Gelling agents	Gelling agent concentration (% w/v)	Sugar types	L (lightness)	a (redness)	b (yellowness)
Gelatin	3	SUC¹⁾	39.12±1.40^b2)	9.17±1.06^bc	24.21±0.83^bc
		SOR	41.31±3.19^c	13.75±3.48^ef	29.99±3.48^def
		XYL	42.64±2.23^c	15.05±3.42^f	30.96±2.71^f
	5	SUC	38.35±1.12^b	7.13±0.26^a	22.23±0.73^b
		SOR	36.10±0.36^a	6.15±0.30^a	19.09±0.31^a
		XYL	38.79±0.65^b	7.77±0.23^ab	22.93±0.69^b
Carrageenan	1	SUC	41.88±0.41^c	11.04±0.56^cd	28.58±0.63^de
		SOR	41.17±0.78^c	10.71±0.38^cd	28.61±2.05^de
		XYL	42.10±0.18^c	10.95±0.24^cd	30.52±0.55^def
	1.5	SUC	41.93±0.27^c	12.58±0.13^de	28.41±0.39^d
		SOR	38.77±0.99^b	7.99±0.24^ab	26.00±0.45^c
		XYL	41.53±0.55^c	12.02±0.21^de	30.66±1.06^ef

SUC, sucrose; SOR, sorbitol; XYL, xylitol.
Means in the same column with different letters are significantly different per Duncan’s test (p<0.05).