Table 2. Hunter’s color value of garlic peel treated by roasting, steaming, roasting after steaming, and blanching

Sample	Hunter’s color value
	L (Lightness)	a (Redness)	b (Yellowness)
Control	74.15±0.481)a2)	−1.05±0.19bc	11.59±0.21d
Roasting	71.15±1.23b	−0.80±0.25b	14.24±0.07a
Steaming	69.68±0.85b	0.18±0.22a	12.45±0.24c
Roasting after steaming	65.07±0.36c	0.23±0.09a	13.42±0.26b
Blanching	61.96±0.30d	−1.37±0.18c	11.17±0.33d

Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).