Table 4 Hunter’s color values of doughs and cookies with different content of OSA-modified starch

Sample1)		Hunter’s color value
		L^*	a^*	b^*	∆E
		Dough	Control	63.2±1.14^b	-0.48±0.02^ab	11.7±0.65^b	64.3 1.00^b
OSA-5%	61.5±0.32^a		-0.34±0.03^e	12.7±0.15^c	62.8±0.32^a
OSA-10%	61.6±0.14^a		-0.13±0.44^d	12.4±0.11^c	62.8±0.16^a
OSA-20%	62.9±0.40^b		-0.43±0.01^b	11.8±0.15^b	64.0±0.37^b
OSA-30%	64.4±0.59^c		-0.46±0.01^bc	11.5±0.08^b	65.4±0.59^c
OSA-40%	68.1±0.46^d		-0.51±0.04^a	10.5±0.28^a	69.0±0.42^d
Cookie	Control	68.9±0.67^b	5.61±0.05^b	26.4±0.55^c	74.0±0.78^ab
	OSA-5%	66.4±1.32^a	7.61±0.25^c	28.5±0.59^d	72.7±1.25^a
	OSA-10%	69.0±1.55^b	7.23±0.10^c	27.1±0.82^cd	74.5±1.21^b
	OSA-20%	70.4±0.72^b	5.81±0.80^b	22.8±1.52^b	74.3±0.51^ab
	OSA-30%	77.2±0.43^c	2.50±1.35^a	19.7±1.12^a	79.7±0.47^c
	OSA-40%	77.8±0.66^c	1.62±0.33^a	18.6±0.23^a	80.0±0.67^c

The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range test.