Table 3.
Hunter's color value of tofu prepared with different black garlic extract

Sample code1)	L	a	b
MC	90.70±0.78e2)	–0.65±0.24a	15.21±0.59b
BEM-A	88.33±1.11c	0.16±0.25c	15.26±0.33b
BEM-B	86.01±0.46b	1.07±0.28d	14.16±0.73a
BEM-C	78.29±0.42a	2.57±0.19f	17.73±0.30d
BEM-D	78.44±0.76a	2.55±0.16f	18.03±0.31d
SC	91.09±0.51e	–0.50±0.20a	14.36±0.30a
BES-A	89.40±0.68d	–0.10±0.19b	14.23±0.55a
BES-B	86.18±0.63b	0.86±0.24d	14.32±0.48a
BEM-C	78.15±1.27a	2.25±0.40e	17.17±0.40c
BEM-D	77.97±0.56a	2.65±0.17f	17.74±0.50d

MC: Tobu using MgCl₂ coagulant, BEM-A: Tobu using MgCl₂ coagulant and 1% black garlic extract, BEM-B: Tobu using MgCl₂ coagulant and 3% black garlic extract, BEM-C: Tobu using MgCl₂ coagulant and 5% black garlic extract, BEM-D: Tobu using MgCl₂ coagulant and 7% black garlic extract, SC: Tobu using deep ground sea-like water, BES-A: Tobu using deep ground sea-like water and 1% black garlic extract, BES-B: Tobu using deep ground sea-like water and 3% black garlic extract, BES-C: Tobu using deep ground sea-like water and 5% black garlic extract, BES-D: Tobu using deep ground sea-like water and 7% black garlic extract
a-j All values are mean±SD (n≥3), Means in same the column with different superscripts are significantly different by Duncans's multiple range test at p<0.05.