Samples   NF     F   L* +a* +b* L* +a* +b* C  49.19 ±2.03 10.98 ±0.81 23.19 ±0.97 49.12 ±3.27 11.66 ±0.31 22.87 ±0.50 T1 38.17 ±1.08 7.24 ±0.30 16.64 ±0.31 36.77 ±2.11 7.56 ±0.34 16.01 ±0.63 T2 35.47 ±0.71 5.77 ±0.19 13.73 ±0.27 30.93 ±1.50 5.70 ±0.23 12.47 ±0.68 T3 34.95 ±0.51 4.88 ±0.30 12.20 ±0.57 28.32 ±0.23 4.95 ±0.13 10.95 ±0.34 P1 36.56 ±2.01 4.44 ±0.01 15.24 ±0.84 35.65 ±0.09 4.47 ±30.41 16.06 ±0.32 P2 32.58 ±1.46 2.63 ±0.39 12.59 ±0.41 29.19 ±0.46 2.86 ±0.14 11.79 ±0.27 P3 31.15 ±0.79 1.87 ±0.20 11.26 ±0.11 27.21 ±0.54 1.92 ±0.17 10.12 ±0.25

*Significantly different in each group (p<0.05). **NF; Nonfermented, F: Fermented, C:Control, T:Kaldirayak, P:Purslane. 1,2 and 3 represent 10, 20 and 30% enrichment, respectively

Table 4: Color properties of tarhana samples before and after fermentation.