Table 1.
Color proper ty of spray-dried gar lic chives powders as affected by steam blanching pretreatment

Treatment1)	Forming agent2)	Color value
		L*	a*	b*	C*	h°
		NB	DT	68.36±0.22d3)	-12.98±0.03b	26.22±0.26b	29.26±0.24b	116.36±0.25a
CD	69.33±0.61c		-13.55±0.07c	27.71±0.24a	30.84±0.22a	116.00±0.26a
SB	DT	81.27±0.54a	-5.55±0.07a	20.66±0.32d	21.39±0.32d	104.96±0.11b
	CD	80.42±0.25b	-5.51±0.04a	22.72±0.38c	23.38±0.36c	103.53±0.35c

NB, nonblanching; SB, steam blanching
DT, dextrin (DE=10); CD, β-cyclodextrin
Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).