Table 2. Color value and hardness of lotus root snacks heated with different methods and conditions

Treatment¹⁾	Temp. (°C)/power (W)	Time	L*	a*	b*	Hardness (g/cm²)
OV	180°C	7 min	54.69±3.61^2)a3)	1.00±2.10^d	15.22±4.75^c	29.54±7.21^b
		8 min	50.64±5.41^b	3.21±2.27^c	17.95±3.73^b	46.73±19.70^ab
		9 min	48.36±3.30^b	4.28±0.92^bc	22.56±2.23^a	53.59±30.11^a
	190°C	7 min	53.40±3.26^a	1.42±1.76^d	15.65±3.43^c	51.02±16.22^a
		8 min	47.31±4.44^c	4.74±2.06^b	21.26±3.33^a	44.68±21.80^ab
		9 min	38.55±5.00^d	10.46±1.42^a	21.47±3.31^a	64.28±26.62^a
MW	850 W	2 min	62.48±1.89^a	−0.99±0.11^e	6.92±1.26^d	3.49±1.21^d
		4 min	58.50±1.36^b	1.14±0.83^d	16.51±1.86^c	11.88±4.28^d
		6 min	52.31±6.41^c	1.02±1.13^d	16.85±3.78^c	64.94±8.13^bc
		8 min	51.94±6.48^c	3.27±2.29^c	19.95±3.46^b	67.39±26.09^c
		10 min	51.10±4.75^c	5.20±2.12^b	22.37±3.65^a	50.61±16.76^a
		12 min	42.84±7.64^d	8.25±1.80^a	24.00±2.73^a	97.92±27.49^c
AF	120°C	6 min	69.02±5.22^a	−0.42±0.34^d	7.51±1.61^e	8.45±3.01^b
		8 min	62.45±2.53^b	−0.12±0.39^d	8.71±0.77^e	47.76±10.17^b
		10 min	54.70±4.11^c	0.84±0.62^c	12.09±1.83^c	56.90±16.64^b
	140°C	6 min	59.19±3.22^b	−0.16±0.53^d	10.23±1.65^d	49.18±13.94^b
		8 min	55.80±8.44^c	2.56±1.58^b	13.40±2.66^b	50.04±18.97^b
		10 min	45.35±5.79^d	6.66±1.39^a	16.54±2.93^a	108.90±34.11^a
FR	170°C	60 sec	49.34±2.03^a	−0.33±0.22^e	11.46±1.21^d	13.29±5.35^a
		70 sec	42.20±4.01^bc	1.43±0.70^d	17.91±2.36^c	47.49±26.46^a
		80 sec	40.43±3.15^c	6.89±1.28^b	23.35±1.39^a	65.51±22.21^a
	180°C	60 sec	42.91±2.57^b	2.27±1.30^c	18.33±2.71^c	20.33±3.34^a
		70 sec	42.02±2.76^bc	2.80±0.72^c	21.45±2.35^b	93.76±23.47^a
		80 sec	34.67±2.78^d	10.18±1.20^a	23.06±2.18^a	67.89±7.44^a

OV, oven heating; MW, microwave heating; AF, air fryer heating; FR, oil frying heating.
Values are Mean±SD (n=3).
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).