Table 1.
The Hunter ’s color value of Yakju made with roasted reed root and sprout

Hunter’s color value	A1)	B	C
L	81.72±0.12b2)	73.86±0.09a	76.10±0.10a
a	0.18±0.01a	2.12±0.03c	1.04±0.02b
b	20.63±0.03a	28.67±0.03b	29.47±0.03b

A, Yakju containing no reed; B, Yakju made with roasted reed sprout; C, Yakju made with roasted reed root.
All values are mean±SD. Mean<SD with different superscript a-c within a row are significantly different (p<0.05) by Duncan’s multiple range test.