Table 4 Color of chicken breast jerky prepared using different types of sweeteners

Sweeteners1)	Hunter color values
	L	a	b
	WS	31.21±0.05^g2)	4.81±0.07^e	7.68±0.05^e
BS	34.84±0.07^b	5.66±0.04^cd	9.74±0.02^d
RS	36.20±0.15^a	5.53±0.10^d	10.70±0.14^a
FO	34.42±0.02^c	6.60±0.04^a	10.58±0.03^b
PC	32.92±0.15^d	5.87±0.02^b	6.98±0.03^f
RCE	32.01±0.33^f	3.18±0.23^f	6.21±0.05^g
H	32.44±0.03^e	5.69±0.06^c	9.88±0.07^c

WS, white sugar; BS, brown sugar; RS, rice syrup; FO, fructo-oligosaccharide; PC, pineapple concentrate; RCE, Rubus coreanus extract; H, honey.
All values are mean±SD. Values with different superscript small letters in the same column are significantly different by Duncan’s multiple range test at p<0.05. a>b>c>d>e>f>g.