Table 3. Color of string cheese added with red ginseng powder

Sample1)		Lightness (L*)	Yellowness (b*)
0 week	C	89.28±0.312)a3)*4)	14.70±0.83c
	T1	83.98±0.46c	16.83±0.31b
	T2	83.64±0.16c*	19.71±0.95a
	T3	87.87±0.50b*	16.18±0.24b
2 week	C	87.39±0.23a	15.38±0.05d
	T1	84.26±1.10c	18.66±0.45b*
	T2	82.25±0.08d	20.87±0.46a
	T3	85.46±0.13b	17.69±0.16c*

C, string cheese (control); T1, string cheese made by adding red ginseng powder to raw milk; T2, string cheese made by adding red ginseng powder to curd; T3, string cheese made by adding red ginseng powder to hot water for stretching.
Data are mean±SD values (n=3).
Means with different superscripts in the same column are significantly different (p<0.05).
Means the significant differences between storage period (p<0.05).