Table 3. Changes in Hunter’s color value and browning index of Jerusalem artichoke tea made with different heating time

Measurement	Heating time (min)
Measurement	0	2	4	6
L^*	46.81±0.01^1)a2)	46.74±0.02^a	46.15±0.14^b	39.24±0.04^c
a^*	−0.25±0.01^b	−0.26±0.01^b	−0.35±0.01^c	3.64±0.04^a
b^*	5.30±0.02^d	5.52±0.02^c	7.41±0.08^b	11.94±0.01^a
BI³⁾	10.84±0.54^d	11.85±0.46^c	16.52±0.85^b	42.48±1.57^a

Data were the mean±SD of triplicate experiments.
Values with different superscript letters within the same row are significantly different at p⟨0.05.
Browning index.