Table 2. pH and color of rolled-dumplings with various levels of hot-air dried Lentinula edodes pileus (DLE)

Traits DLE (%) SEM1)
Non 7 9
pH Uncooked 5.82±0.01c 6.02±0.02b 6.05±0.01a 0.025
Cooked 6.07±0.01c 6.10±0.01b 6.13±0.01a 0.006
Color Uncooked CIE L* 64.63±1.12a 57.87±2.43b 54.75±2.17c 1.093
CIE a* 1.25±0.48b 1.67±0.62ab 2.23±0.16a 0.141
CIE b* 15.45±0.96a 13.02±1.57b 12.15±0.80b 0.425
Cooked CIE L* 66.52±2.03a 60.97±1.55b 59.40±1.06b 1.072
CIE a* 1.73±0.17b 2.30±0.44ab 3.04±0.94a 0.228
CIE b* 12.78±0.57 13.03±0.43 13.62±0.82 0.193
All values are mean±SD.
n=9.
Mean in the same row with different letters are significantly different (p<0.05).