Table 3. Soluble solid content, reducing sugar content, and pH of macaron added with white sesame powder

		White sesame powder (%)
		0	15	30	45
Soluble solid content (°Brix)		6.40±0.00^1)d2)	6.50±0.00^c	6.70±0.00^b	6.80±0.00^a
Reducing sugar content (%)		1.61±0.02^d	1.69±0.01^c	2.46±0.02^b	2.79±0.07^a
pH		7.16±0.04^a	6.87±0.02^b	6.84±0.03^b	6.75±0.04^c
Color value	L* (lightness)	86.51±0.06^a	84.88±0.08^b	82.32±0.08^c	79.46±0.04^d
	a* (redness)	2.55±0.03^c	2.59±0.01^c	3.09±0.04^a	2.99±0.03^b
	b* (yellowness)	16.43±0.04^c	15.57±0.02^b	17.75±0.24^a	17.73±0.18^a

All values are mean±SD (n=3).
Different letters (^a-d) in the same row are significantly different by Duncan’s multiple range test at p<0.05.