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.