Table 4. Effect of HAP concentrations on color values of dough, dried noodle and cooked noodle

		L*	a*	b*
Dough	0%1)	85.48±0.70a	-1.56±0.31c	20.76±0.66b
	25%	85.97±0.36a	-1.42±0.10bc	21.63±0.56b
	50%	85.55±0.28a	-1.39±0.05bc	20.99±0.76b
	75%	83.77±0.46b	-1.11±0.13ab	23.24±0.81a
	100%	82.53±0.89c	-0.93±0.27a	23.29±1.00a
	125%	83.01±0.09bc	-0.79±0.17a	23.86±0.60a
Dried noodle	0%	80.41±0.90a	0.47±0.07ab	15.47±0.28ab
	25%	80.36±0.46a	0.50±0.06a	15.83±0.25a
	50%	80.74±1.06a	0.26±0.05b	14.07±1.27b
	75%	79.92±1.37a	0.33±0.05ab	15.27±0.86ab
	100%	79.21±1.55a	0.51±0.24a	16.62±1.40a
	125%	80.13±1.33a	0.43±0.14ab	15.74±1.37a
Cooked noodle	0%	72.42±0.26a	-3.24±0.13bc	15.34±0.40ab
	25%	67.28±2.81bc	-3.28±0.04c	13.75±0.35bc
	50%	68.23±0.71bc	-3.00±0.14ab	12.18±2.40c
	75%	68.19±1.82bc	-3.03±0.02ab	14.19±0.59c
	100%	69.90±1.20ab	-2.92±0.04a	17.27±1.01a
	125%	66.27±1.26c	-2.81±0.25a	17.67±2.11a

The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a column on same treatment are not significantly different at p<0.05 using Duncan's multiple range test (n>3).