Table 2. Hunter L, a and b of green hot pepper powder according to drying methods combined with temperatures

Drying method	Temp. (°C)	Hunter
Drying method	Temp. (°C)	L	a	b
Hypobaric drying	35	66.17±0.30^b³⁾	−8.73±0.17^ab	23.42±0.18^a
	40	64.43±0.17^c	−8.42±0.10^b	23.53±0.20^a
	45	60.72±0.24^f	−5.17±0.24^e	21.11±0.18^d
	40/45¹⁾	65.62±0.57^b	−8.45±0.21^b	22.81±0.19^b
Hot-air drying	40	67.12±0.36^a	−9.16±0.08^a	23.34±0.09^ab
	50	63.25±0.23^d	−7.72±0.13^c	23.38±0.34^ab
	60	61.73±0.26^e	−3.93±0.08^f	22.01±0.13^c
	50/60²⁾	63.24±0.20^d	−6.97±0.03^d	22.06±0.01^c
Significance		^***	^***	^***

After dry until 80% weight loss at 40°C and then dry at 45°C.
After dry until 80% weight loss at 50°C and then dry at 60°C.
Mean±SE (n=3) separation within columns by Duncan’s multiple range test at p<0.05.
Significant at p<0.001, respectively.