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.