Table 4. Hardness of dough and ‘Hwajeon’ made with different amount of tomato powder

Measurement	Tomato powder (%)
	0	4	8	12
Dough	11,599±2.831)b2)	11,751±74.95ab	11,880±147.08a	11,976±25.46a
Hwajeon	11,410±205.06a	11,548±226.98a	11,830±54.45a	11,399±301.93a

Data were the mean±SD (n=3).
Means with the different superscripts within the same row are significantly different at p<0.05.