Table 4. Color of batter and fried chicken breast formulated with various levels of apple powder during storage periods

Traits			Apple powder (%)
Traits			0 (Control)	5	10	15
Color	Batter	CIE L^*	83.76±0.36^a	81.58±0.92^a	77.76±0.68^b	68.92±3.57^c
		CIE a^*	2.34±0.29^c	2.78±0.56b^c	3.16±0.88^b	5.78±0.11^a
		CIE b^*	15.10±0.98^b	15.80±1.45^b	15.60±1.79^b	21.72±0.50^a
	Fried chicken breast	CIE L^*	66.83±2.39^a	53.33±4.15^b	44.86±2.66^c	39.58±1.97^d
		CIE a^*	9.20±1.29^b	9.87±1.91^b	13.16±2.69^a	14.30±3.60^a
		CIE b^*	27.18±3.09^a	26.65±4.85^a	13.42±3.50^b	8.37±3.31^c

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).