Table 4 Color value and thickness of mixed flours and uncooked sujebi according to the addition of ‘Baromi2’

Flour					Uncooked
Sieve size (mesh)	‘Baromi2’ content (%)	Lightness (L)	Redness (a)	Yellowness (b)	Lightness (L)	Redness (a)	Yellowness (b)	Thickness (mm)
Untreted	0	94.5±0.1c	0.4±0.1a	7.7±0.2ab	87.8±1.0a	-0.6±0.1a	13.1±0.1f	2.8±0.1a
100	10	94.6±0.2bc	0.3±0.1b	7.6±0.1b	85.4±0.8b	-1.9±0.1bc	16.4±0.4b	2.5±0.1c
	20	94.2±0.4d	0.3±0.1bc	7.8±0.3a	87.0±0.5a	-1.7±0.1bc	15.1±0.1e	2.4±0.1d
140	10	94.5±0.1c	0.3±0.1b	7.5±0.1bc	82.6±10b	-1.9±0.1bc	16.1±0.3c	2.4±0.1c
	20	94.6±0.1bc	0.2±0.1c	7.3±0.1c	86.2±0.7b	-1.4±1.3b	15.7±0.2d	2.4±0.1d
200	10	94.8±0.1b	0.3±0.1b	7.7±0.1ab	86.4±0.5b	-2.1±0.1c	16.8±0.2a	2.6±0.1b
	20	95.2±0.1a	0.2±0.1c	7.1±0.1d	85.6±1.1b	-1.9±0.1bc	15.5±0.3d	2.4±0.1d

Values indicate the means of three replications (n = 3).
Different letters within the same column indicate significant differences (p<0.05).