Table 4. Color value of sponge cake with freeze dried Peucedanum japonicum powder

Properties		Peucedanm japonicum powder (%)
Properties		0	6	12	18	24
Crust	L	65.80±0.92¹⁾^a²⁾	57.65±0.79^b	50.77±1.10^c	47.48±1.61^d	45.87±0.21^e
	a	12.17±1.01^a	6.42±0.25^b	2.57±0.29^c	-3.93±0.15^d	-3.76±0.20^d
	b	18.05±0.96^a	12.12±1.21^b	4.58±1.39^c	-0.72±0.13^d	-3.05±0.10^e
Crumb	L	77.44±0.52^a	59.85±0.77^b	57.28±0.74^c	52.36±0.79^d	48.12±0.21^e
	a	1.40±0.07^a	-4.63±0.05^e	-4.43±0.15^d	-4.23±0.17^c	-3.92±0.01^b
	b	17.99±0.76^a	10.60±1.46^b	10.34±1.15^b	7.33±1.41^c	0.13±0.03^d

Values are Mean±SD (n=10).
Mean±SD with different superscripts are significantly different (p<0.05) by Duncan’s multiple test (row).