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Table 5 Color values of 14 grass jelly samples

From: Gelling, textural, and sensory properties of grass jelly formulated with different starches

Sample name

L*

a*

b*

Potato starch grass jelly

24.88 ± 0.01i

1.44 ± 0.02de

-4.56 ± 0.01j

Pea starch grass jelly

22.18 ± 0.04j

1.55 ± 0.05c

-3.69 ± 0.02 h

Mung bean starch grass jelly

25.51 ± 0.16 g

1.39 ± 0.03ef

-3.77 ± 0.02i

Corn starch grass jelly

20.17 ± 0.06n

1.58 ± 0.05bc

-3.52 ± 0.03ef

Wheat starch grass jelly

21.84 ± 0.12 k

1.78 ± 0.02a

-3.48 ± 0.01de

Chestnut starch grass jelly

24.90 ± 0.01i

1.49 ± 0.03d

-3.42 ± 0.02d

Rice starch grass jelly

20.91 ± 0.02 m

1.61 ± 0.04b

-2.57 ± 0.03a

Lotus root starch grass jelly

26.91 ± 0.06d

1.31 ± 0.03 g

-3.47 ± 0.04de

Sweet potato starch grass jelly

27.30 ± 0.10c

1.27 ± 0.01 g

-3.59 ± 0.01 g

Canna starch grass jelly

27.48 ± 0.02b

1.29 ± 0.01 g

-3.44 ± 0.00d

Tapioca starch grass jelly

25.65 ± 0.09f

1.27 ± 0.02 g

-3.20 ± 0.02b

Kudzu root starch grass jelly

25.28 ± 0.02 h

1.33 ± 0.04 fg

-3.55 ± 0.02 fg

Water chestnut starch grass jelly

21.34 ± 0.02 l

1.43 ± 0.04de

-2.56 ± 0.06a

Chinese yam starch grass jelly

28.02 ± 0.02a

1.42 ± 0.03e

-3.19 ± 0.02b

  1. Mean ± SD (n = 3) is reported; different lower case superscript letters in the sample row indicate significant differences (p < 0.05)