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).