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).