Table 4. Quality characteristic of the pyeonyuk according to the addition level of turmeric powder (TP)
Item | | CON | T1 | T2 | T3 |
Hunter color | L* | 71.23±4.39a | 69.91±1.39b | 68.93±1.22c | 67.16±2.38d |
| a* | 1.12±0.60a | –1.99±0.77b | –3.82±0.16c | –3.58±0.22c |
| b* | 14.84±0.70d | 33.35±1.23c | 46.69±1.34b | 52.05±1.20a |
WHC (%) | | 72.56±29.54 a | 61.73±12.29 b | 51.52±4.02 c | 73.95±7.65 a |
Cooking loss (%) | | 46.72±7.99 | 42.30±17.06 | 46.72±7.99 | 47.40±3.41 |
Springness (%) | | 40.71±11.23 | 54.61±10.82 | 45.51±16.88 | 42.31±9.40 |
Cohesiveness (%) | | 22.88±4.97 | 35.18±15.23 | 23.01±4.25 | 23.59±9.49 |
Chewiness (g) | | 77.43±43.81c | 179.42±40.75a | 145.87±41.58ab | 99.97±42.27bc |
Hardness (g) | | 1,860.27±1,228.63c | 9,105.73±2,682.18a | 6,816.45±3,431.07ab | 4,028.23±2,218.97bc |
Mean±SD with different superscript letters indicate significant differences (p<0.05).
CON, control (no addition); T1, turmeric 0.1%; T2, turmeric 0.3%; T3, turmeric 0.5%, WHC, water holding capacity.