Table 1 Effects of pretreatment conditions on the color of dried sweet potato slices

Parameters	Pretreatment	Drying time (h)
		0	2	4	6	8
		L*	ST⁽¹⁾	65.13±3.2^b	62.39±0.7^bc	59.12±1.3^cd	53.8±0.9^ef	52.56±1.2^f
BL⁽²⁾	69.75±2.8^a	L*	64.02±1.6^b	59.83±3.6^cd	57.58±1.4^de	54.88±2.7^ef
a*	ST ⁽¹⁾	-3.07±0.4^fg	-2.05±0.3^f	0.22±0.1^e	1.94±0.7^d	3.89±1^bc
a*	BL⁽²⁾	-4.18±0.2^g	-1.36±0.6^ef	2.51±1.9^cd	4.47±1.5^ab	6.17±1.4^a
b*	ST ⁽¹⁾	28.34±0.8^e	31.28±1^de	33.7±2.5^cd	35.21±1.5^bc	37.72±1.3^ab
b*	BL⁽²⁾	30.75±2^de	36.57±2^bc	39.04±1.7^ab	40.57±2.3^a	38.23±4^ab

All values are Mean ± SD (n=3). Data with different letters are significantly different at p<0.05 by Duncan’s multiple range test
ST: Steaming in 45 min.