Table 4. Changes in color value of ‘Tteokbokki’ sauce during storage

Color value¹⁾	Storage period (week)	Sample²⁾
Color value¹⁾	Storage period (week)	BOSO	BO	SO	CONT
L^*	0	33.18±0.21³⁾^aD4)	33.47±0.24^bcC	33.28±0.34^abC	33.63±0.23^cD
	2	29.77±0.17^aB	30.06±0.31^bB	29.78±0.22^aB	30.08±0.28^bC
	4	30.02±0.22^aC	30.03±0.38^aB	29.82±0.30^aB	29.97±0.22^aC
	6	29.16±0.24^aA	29.43±0.21^bA	29.27±0.33^abA	29.43±0.24^bA
	8	29.26±0.26^aA	29.55±0.17^bcA	29.41±0.42^abA	29.77±0.33^cB
a^*	0	12.68±0.35^aD	13.26±0.32^bC	12.89±0.43^aC	13.28±0.36^bC
	2	11.42±0.39^abC	11.56±0.37^abB	11.39±0.22^aAB	11.76±0.55^bB
	4	11.59±0.36^abC	11.43±0.52^aAB	11.64±0.33^abB	11.81±0.42^bB
	6	11.19±0.44^aB	11.49±0.33^aB	11.24±0.40^aA	11.35±0.42^aA
	8	10.80±0.29^aA	11.19±0.28^bA	11.16±0.44^bA	11.41±0.36^bA
b^*	0	12.62±0.48^aC	12.99±0.46^aB	12.60±0.62^aC	12.98±0.41^aD
	2	11.24±0.46^aB	11.42±0.44^aA	11.36±0.31^aB	11.70±0.31^bC
	4	11.37±0.43^aB	11.29±0.65^aA	11.35±0.42^aB	11.48±0.49^abC
	6	10.87±0.43^aA	11.35±0.31^bA	10.96±0.39^aA	10.95±0.55^aA
	8	10.65±0.31^aA	11.09±0.33^bcA	10.99±0.45^bA	11.29±0.37^cB
ΔE	0	0.00±0.00^aA	0.00±0.00^aA	0.00±0.00^aA	0.00±0.00^aA
	2	3.93±0.27^aC	4.14±0.42^aB	4.02±0.26^aB	4.12±0.21^aB
	4	3.60±0.29^aB	4.32±0.38^cB	3.91±0.31^bB	4.25±0.39^cB
	6	4.66±0.43^aD	4.71±0.31^aC	4.65±0.45^aC	5.09±0.37^bD
	8	4.80±0.23^bD	4.84±0.17^bC	4.59±0.17^aC	4.64±0.22^aC

L*, lightness; a*, redness; b*, yellowness.
BOSO, sauce with added preservatives and heated sterilization; BO, sauce with added preservatives; SO, heat sterilized sauce; CONT, unprocessed sauce.
Values are mean±SD of triplicate determinations.
Values followed by different uppercase letters (^a-c) within a row and by different uppercase letters (^A-D) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.