Table 4 Hunter’s color value of bread loaf added with lactic acid bacteria culture solution and cinnamon extract

Samples1)	L	a	b
Control	80.22±0.20^a2)	-1.77±0.32^e	20.55±0.35^b
A	79.88±0.28^a	-1.91±0.70^e	19.88±0.19^c
B	72.99±0.32^b	2.04±0.23^d	19.79±0.44^c
C	68.89±0.38^c	2.91±0.81^c	20.53±0.25^b
D	65.04±0.41^d	3.98±0.67^b	20.85±0.18^b
E	58.32±0.70^e	6.39±0.25^a	23.80±0.03^a

Control, water 700 g; A sample, water 670 g+Lactic acid bacteria cultured 30 g; B sample, water 670 g+Lactic acid bacteria cultured 22.5 g+Cinnamon extract 7.5 g; C sample, water 670 g+Lactic acid bacteria cultured 15 g+Cinnamon extract 15 g; D sample, water 670 g+Lactic acid bacteria cultured 7.5 g+Cinnamon extract 22.5 g; E sample, water 670 g+Cinnamon extract 30 mL.
All values are mean±SD. Mean±SD in column by different superscripts are significantly different at the p<0.05 by Duncan’s multiple range test.