Table 2.
Browning intensity, turbidity and color value of Sumaeyaksuk water extracts based on harvest times and processing method
Processing method | Harvest time | Browning intensity (OD value at 420 nm) | Turbidity (OD value at 600 nm) | Hunter’s color value |
L | a | b |
SD1) | May | 0.32±0.07b3) | 93.73±1.30d | 47.97±0.73a | -1.17±0.14c | 12.63±1.60a |
June | 0.23±0.05a | 96.13±1.01e | 49.52±0.89d | -1.52±0.14b | 9.11±2.26d |
July | 0.15±0.02a | 97.73±0.31e | 50.64±0.51b | -1.64±0.04e | 6.55±0.58b |
AD2) | May | 2.98±0.01e | 35.28±0.88a | 26.88±0.06e | 6.15±0.12a | 3.49±0.08c |
June | 2.84±0.05d | 43.80±2.88b | 28.30±0.39c | 7.62±0.27d | 5.83±0.62e |
July | 1.81±0.08c | 73.23±0.49c | 37.10±0.15f | 7.34±0.10a | 19.35±0.15b |
Only dried at shade for 12 days.
Aged for 7 days at 60°C and then roasted for 220 minutes at over 90°C.
Values are mean±SD (n=3). Means with different superscripts within the same column are significantly different (p<0.05).