Table 1. Color values of jelly prepared with different gelling agents
Sample
Color value
Lightness (L*)
Redness (a*)
Yellowness (b*)
Gelatin
51.43±0.31
c
1)
0.80±0.020
b
4.31±0.22
a
Carraggenan
54.39±0.42
b
1.04±0.30
ab
0.12±0.15
b
Konjac
57.14±0.52
a
1.30±0.23
ab
−3.03±0.15
d
Agar
46.36±0.27
d
1.02±0.02
ab
−0.73±0.03
c
Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).