Table 7. Hunter’s color value of sourdough bread prepared with different amounts of banana sour starter

		Banana sour starter (%)
		Control	10	20	30	50
Crumb	L	78.19±1.18¹⁾^ab2)	79.09±0.83^a	78.17±0.09^ab	77.86±0.52^ab	75.96±2.24^b
	a	−0.25±0.12^ab	−0.45±0.10^c	−0.44±0.05^c	−0.38±0.10^bc	−0.13±0.03^a
	b	21.65±0.39^a	20.96±0.02^a	19.33±0.96^b	18.80±0.11^b	18.64±0.20^b
Crust	L	60.04±1.11^d	66.92±0.68^c	68.80±0.19^b	68.92±0.53^b	71.00±0.44^a
	a	16.95±0.06^a	12.93±0.49^b	12.33±0.33^b	10.24±0.70^c	9.65±0.61^c
	b	36.65±0.47^a	36.82±0.07^a	36.74±0.30^a	36.32±0.47^ab	35.28±1.27^b

Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (^a-d) are significantly different at p<0.05 by Duncan’s multiple range test.