Table 2. The Hunter’s color value of powders and macaroon added with moringa leaf and green tea powder

Color value Almond powder Moringa leaf powder Green tea powder
Powder L 82.35±0.481)a2) 61.39±0.58c 64.49±1.77b
a −1.58±0.12a −9.02±0.07c −6.45±0.17b
b 19.68±0.38c 30.94±0.19a 28.32±0.46b
Color value Control Moringa leaf powder Green tea powder
5% 7.5% 5% 7.5%
Macaroon L 84.89±0.60a 66.16±0.25b 61.28±0.21c 61.58±0.58c 61.08±0.30c
a −1.10±0.04b 2.05±0.18a −1.04±0.16b −3.64±0.05c −3.83±0.00c
b 9.23±0.26c 22.16±0.30a 22.98±0.34a 19.91±0.17b 19.76±1.13b
ΔE - 23.01±1.04d 27.36±1.09a 25.79±1.11b 24.25±1.75c
Each powder value is mean±SD (n=5), Each Macaroon value is mean±SD (n=3).
Values with different superscripts within the same row are significantly different at p<0.05.