Table 3. The Hunter's color value in milk fermented with Ligularia fischeri extracts
| Sample1) | Hunter’s color |
| L | a | b |
| Control | 92.66±0.042)a3) | -0.42±0.03ab | 2.80±0.15g |
| OL | 0.5% | 91.59±0.05ab | -0.40±0.06ab | 3.65±0.06f |
| 1% | 90.77±0.14b | -0.91±0.03b | 4.27±0.12e |
| 3% | 88.17±0.07c | -1.57±0.13c | 5.50±0.13d |
| 5% | 86.48±0.37cd | -2.44±0.18d | 7.76±0.14c |
| 8% | 87.31±0.51c | -3.08±0.12e | 8.60±0.12c |
| GL | 0.5% | 91.24±0.06ab | -0.12±0.11a | 3.49±0.03f |
| 1% | 89.48±0.45b | -0.80±0.36b | 5.32±0.31d |
| 3% | 84.32±0.32d | -2.96±0.04de | 9.21±0.21b |
| 5% | 81.19±0.39e | -3.79±0.06f | 11.28±0.21a |
| 8% | 80.62±0.03e | -3.95±0.09f | 11.93±0.13a |
| t-value | 1.476 | 0.695 | -1.195 |
1)Control, fermentation milk of non-Ligularia fischeri; OL, fermented milks added with Ligularia fischeri grown at open field; GL, fermented milks made with Ligularia fischeri grown at greenhouse.
2)All values are mean±SD.
3)Mean±SD with different superscripts within the same column are significantly different (p<0.05) by Duncan's multiple range test (a>b>c>d>e>f).