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Table. 2.

Table. 2.

Hunter’s color value of sword bean powders by roasting and grinding condition.

Sample L a b ΔE
RA 83.89 ± 0.018 1.28 ± 0.011 7.97 ± 0.011 -
LA 71.52 ± 0.005 4.73 ± 0.034 20.86 ± 0.025 18.19 ± 0.012
MA 54.55 ± 0.013 7.76 ± 0.046 24.07 ± 0.016 34.08 ± 0.024
DA 34.22 ± 0.022 8.51 ± 0.027 17.73 ± 0.053 51.13 ± 0.015

RC 82.06 ± 0.017 1.91 ± 0.012 9.16 ± 0.022 -
LC 72.74 ± 0.016 4.46 ± 0.013 20.92 ± 0.015 15.22 ± 0.011
MC 57.71 ± 0.024 7.56 ± 0.035 24.54 ± 0.037 29.35 ± 0.023
DC 31.86 ± 0.021 8.48 ± 0.057 18.28 ± 0.084 51.44 ± 0.046

Hunter color value, L: lightness (0=black, 100=white), a: red/green (+; red, -; green), b: yellow/blue (+; yellow, -; blue), ΔE: overall color difference [(ΔL2+ Δa2+ Δb2)1/2].

RA = ambient-ground raw bean; LA = ambient-ground and light-roasted; MA = ambient-ground and medium-roasted; DA = ambient-ground and dark-roasted; RC = cryogenic-ground raw bean; LC = cryogenic-ground and light-roasted; MC = cryogenic-ground and medium-roasted; DC = cryo-ground and dark-roasted.

All processes were repeated three times. Values are mean ± SD (n = 3).

1-8Values with different subscript numbers in the same row are significantly different at p < 0.05 (ANOVA with post-hoc Duncan’s test).

J. Microbiol. Biotechnol. 2020;30:1706~1719 https://doi.org/10.4014/jmb.2003.03069
© J. Microbiol. Biotechnol.