## 3 Results and Discussion
### Color Properties and Puncture Strength of Yuba Film Based on ISP with/without CD  
The color properties of the yuba films affected by the +CD and -CD groups are shown in Table 3. The lightness (L) values of the films showed increasing trends with increasing CD concentration for both groups. The +CD-0 and -CD-0 films showed glossy, transparent, and brown color characteristics, and differences between 0 and 1% CD were imperceptible. Noticeable differences between +CD-4 and -CD-4 were observed with lightness (L) and redness (a) values. However, the addition of CD higher than 2% increased the opacity and brightness but decreased the brownness of yuba films. The color parameters of -CD-4 were similar to those of -CD-2. This result indicate that the absence of CD complexes did not significantly influence the color properties of the films.  
The puncture strength and deformation of yuba films made using ISP colloids of the +CD and -CD groups are also shown in Table 2. With increasing CD concentration, puncture strength and deformation were found to decrease. Films with the highest concentration (+CD-4) had the lowest puncture strength and deformation. However, in the -CD group, puncture and deformation strength were not significantly different within the different treatments. The presence or absence of CD did not influence the puncture strength of the films until 1% CD but decreased for +CD-2 and 4 compared to -CD-2 and 4. A similar result was observed in another study, wherein a high carbohydrate concentration lowered the strength of yuba film [2]. In this study, CD, a carbohydrate derivative, could have played a similar role in decreasing the strength of yuba films. Thus, the addition of 1% CD could result in textural properties similar to those of films without CD.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Group (2)**} & \multirow{2}{*}{**CD con.**} & \multicolumn{3}{c}{**Parameters**} \\ \cline{3-5}  & & **Flavor Strength** & **Beany Flavor** & **Sweetness** \\ \hline \multirow{4}{*}{+CD} & 0 & 5.0 \(\pm\) 0.0 \({}^{\text{AA}}\) (3) & 5.0 \(\pm\) 0.0 \({}^{\text{aAB}}\) & 5.0 \(\pm\) 0.0 \({}^{\text{aA}}\) \\  & 1 & 4.9 \(\pm\) 0.7 \({}^{\text{abAB}}\) & 4.9 \(\pm\) 0.6 \({}^{\text{aAB}}\) & 4.9 \(\pm\) 0.2 \({}^{\text{aA}}\) \\  & 2 & 4.3 \(\pm\) 0.8 \({}^{\text{abABC}}\) & 4.5 \(\pm\) 0.6 \({}^{\text{aABC}}\) & 4.7 \(\pm\) 0.4 \({}^{\text{aAB}}\) \\  & 4 & 3.8 \(\pm\) 1.4 \({}^{\text{bC}}\) & 3.9 \(\pm\) 0.5 \({}^{\text{bC}}\) & 4.4 \(\pm\) 0.5 \({}^{\text{bB}}\) \\ \hline \multirow{4}{*}{\(-\)CD} & 0 & 5.3 \(\pm\) 0.4 \({}^{\text{aA}}\) & 5.5 \(\pm\) 0.5 \({}^{\text{aA}}\) & 4.9 \(\pm\) 0.2 \({}^{\text{aA}}\) \\  & 1 & 4.7 \(\pm\) 0.5 \({}^{\text{abABC}}\) & 4.7 \(\pm\) 0.4 \({}^{\text{aAB}}\) & 4.8 \(\pm\) 0.4 \({}^{\text{aAB}}\) \\ \cline{1-1}  & 2 & 4.1 \(\pm\) 0.7 \({}^{\text{bBC}}\) & 4.3 \(\pm\) 0.6 \({}^{\text{bBC}}\) & 4.4 \(\pm\) 0.5 \({}^{\text{bB}}\) \\ \cline{1-1}  & 4 & 2.9 \(\pm\) 0.7 \({}^{\text{cD}}\) & 3.1 \(\pm\) 0.7 \({}^{\text{cD}}\) & 3.9 \(\pm\) 0.5 \({}^{\text{cC}}\) \\ \hline \hline \end{tabular} \({}^{(1)}\) Data are means \(\pm\)standard deviations (n = 10). The score of +CD was 5 as a standard for panelists. \({}^{(2)}\) Here, +CD and -CD indicate the presence or absence of excessive flavor-entrapped CD, respectively. Numbers 0-4 represent the concentrations of CD (% (_w/w_)) in ISP colloids. \({}^{(3)}\) Data with different capital and small letters of superscript are significantly different (\(p<0.05\)) within the same line and group, respectively.  
\end{table}
Table 2: Sensory evaluation of flavor strength, beamy flavor, and sweetness in ISP colloids depending on the CD concentrations and centrifugation process \({}^{(1)}\).