Table 3 Color of yackwa with different leavening agents

		Leavening agent content (%)
		Control	0.3	0.6	0.9	1.2	1.5
		Baking powder	L	37.09±4.241)b	32.73±5.90bB	50.77±3.71aA	48.48±7.75aA	47.25±6.27aA	37.13±9.86bA
a	0.54±0.32a		0.49±0.31aA	0.36±0.30aAB	-0.08±0.27aB	0.53±0.85aA	0.27±0.37aA
b	10.33±1.45b		8.46±2.26bB	15.17±0.98aA	13.61±2.53aA	13.84±1.79aA	9.89±3.55bA
Baking soda	L	37.09±4.24a	32.44±4.51bB	26.11±1.36cC	26.61±1.52cB	26.51±2.72cB	21.19±2.55dB
	a	0.54±0.32b	0.36±0.42bA	0.39±0.37bA	0.41±0.44bA	0.40±0.49bA	1.86±0.60aA
	b	10.33±1.45a	8.78±2.17abB	6.10±0.50cC	7.20±0.80bcB	0.72±1.90bcB	5.32±1.17cB
Yeast	L	37.09±4.24a	42.82±5.77aA	40.42±8.11aB	26.18±1.25bB	40.36±8.26aA	41.97±5.63aA
	a	0.54±0.32a	0.31±0.32abA	-0.04±0.21bcB	0.5±0.17aA	0.1±0.20bcA	-0.80±0.36cA
	b	10.33±1.45a	12.01±2.32aA	11.13±3.17aB	5.48±0.60bB	11.34±3.18aA	12.37±2.21aA

Mean±SD
superscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test
superscriptive letters in a column indicate significance at p<0.05 by Duncan’s multiple range test