Table 8. Phycocyanin and chlorophyll contents of ganache added with different amounts of Porphyra tenera powder
| | Control1) | PTP1 | PTP2 | PTP3 |
Phycocyanin (g/100 g) | C-Phycocyanin | 0.0015±0.00002)d3) | 0.0016±0.0001c | 0.0021±0.0001b | 0.0024±0.0001a |
Allophycocyanin | 0.0039±0.0001d | 0.0061±0.0002c | 0.0081±0.0004b | 0.0108±0.0006a |
Total phycocyanin | 0.0053±0.0001d | 0.0078±0.0002c | 0.0102±0.0004b | 0.0132±0.0005a |
Chlorophyll (g/100 g) | Chlorophyll a | 0.00029±0.00001d | 0.00030±0.00001c | 0.00032±0.00001b | 0.00035±0.00001a |
Chlorophyll b | 0.00058±0.00001d | 0.00061±0.00001c | 0.00066±0.00001b | 0.00071±0.00000a |
Total chlorophyll | 0.00087±0.00001d | 0.00092±0.00001c | 0.00098±0.00001b | 0.00106±0.00001a |
Control, ganache without Porphyra tenera powder; PTP1, 1% Porphyra tenera powder ganache; PTP2, 2% Porphyra tenera powder ganache; PTP3, 3% Porphyra tenera powder ganache.
All values are mean±SD.
Different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.