Table 5.
Change in hunter's color values of soy sauce and soybean paste sauce Ⅰ added with extracts of pear by sugar during storage per iods
Storage period (day)
0
30
60
Soy sauce
L
6.3±0.1
1)
6.6±0.0
6.7±0.1
a
22.2±0.1
22.3±0.0
22.0±0.2
b
10.7±0.1
11.3±0.0
11.4±0.2
Soybean paste sauce Ⅰ
L
24.8±0.0
24.7±0.0
24.3±0.0
a
14.7±0.0
13.6±0.0
13.7±0.1
b
37.9±0.2
36.5±0.0
35.7±0.1
All values are mean±SD.