Table 5. Changes in Hunter’s color values of ‘Hwajeon’ made with different amounts of tomato powder

Measurement Tomato powder (%)
0 4 8 12
Dough L 77.15±0.501)a2) 72.93±0.69a 70.59±0.14b 65.88±0.60c
a −0.30±0.01d 1.67±0.03c 2.94±0.06b 4.23±0.08a
b 4.76±0.04c 13.87±0.15b 19.38±0.44a 18.97±0.42a
Hwajeon L 55.04±0.27a 44.37±0.22b 44.37±0.57c 39.55±0.27d
a −0.62±0.06c 2.75±0.12b 2.75±0.12b 3.44±0.26a
b 5.34±0.34d 9.42±0.27a 9.42±0.38b 7.22±0.28c
Data were the mean±SD (n=3).
Means with the different superscripts within the same row are significantly different at p<0.05.