Table 2
Chromaticity Comparison of Bovine Teeth before and after Immersion in Ramen Sauce
| Chromaticity |
Group (n=15 per group) |
Before |
After |
t |
p-value |
| L* |
Water |
84.06±2.41 |
83.67±2.75 |
0.578 |
0.573 |
| Buldak |
81.76±2.93 |
77.32±3.22 |
8.188 |
<0.001 |
| Curry |
83.74±3.29 |
82.17±3.50 |
5.558 |
<0.001 |
| Black bean sauce |
84.34±3.68 |
77.53±3.21 |
11.235 |
<0.001 |
| a* |
Water |
0.60±0.36 |
0.43±0.65 |
0.730 |
0.478 |
| Buldak |
1.50±0.83 |
5.67±1.34 |
−25.227 |
<0.001 |
| Curry |
1.15±0.71 |
0.15±1.01 |
10.074 |
<0.001 |
| Black bean sauce |
1.05±0.77 |
3.35±0.93 |
−12.642 |
<0.001 |
| b* |
Water |
12.37±1.23 |
12.08±1.13 |
0.962 |
0.352 |
| Buldak |
11.79±1.97 |
18.12±2.34 |
−38.922 |
<0.001 |
| Curry |
11.84±2.73 |
22.91±4.86 |
−18.096 |
<0.001 |
| Black bean sauce |
11.80±0.90 |
15.56±1.34 |
−22.309 |
<0.001 |
Values are presented as mean±standard deviation.
p-value was determined from paired t-test.
