Table 2. Hunter’s color value of the milk jam with various contents of black garlic extracts
| Samples1) | Hunter’s color value |
| L (lightness) | a (redness) | b (yellowness) |
| Control | 73.91±0.312)a3) | −7.86±0.13e | 20.90±0.19a |
| BG7.5 | 49.68±0.61b | 2.34±0.09d | 18.97±0.98b |
| BG15.0 | 40.27±0.18c | 3.86±0.14c | 16.12±0.12c |
| BG22.5 | 36.15±0.23d | 4.07±0.09b | 13.72±0.09d |
| BG30.0 | 31.76±0.12e | 4.62±0.05a | 9.13±0.13e |
Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).