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.