Table 2. Color of the stirred yoghurt prepared with different levels of tomato peel powder (TPP) added before fermentation, during refrigerated (4°C±2°C) storage

Tomato peel powder	Color value	Storage period (day)
Tomato peel powder	Color value	Day 1	Day 7	Day 14	Day 21
0%	L value	98.28±2.73^Ap	97.83±1.94^Ap	97.29±1.58^Ap	96.63±0.43^Ap
	a value	−2.48±0.09^Ep	−2.30±0.02^Ep	−2.11±0.12^Ep	−2.26±0.08^Dp
	b value	15.76±0.46^Dp	15.78±0.22^Dp	15.56±0.27^Dp	14.35±0.13^Cp
2%	L value	80.22±0.88^Bp	80.05±0.93^Bp	81.07±1.89^Bp	81.65±0.54^Bp
	a value	8.46±0.28^Dp	8.30±0.28^Dp	8.09±0.13^Dp	7.28±0.19^Cp
	b value	24.28±0.47^Cp	23.67±0.33^Cp	25.28±0.63^Cp	24.51±0.45^Bp
4%	L value	72.96±1.10^Cp	72.07±1.13^Cp	71.30±1.28^Cp	70.70±0.92^Cp
	a value	12.49±0.11^Cp	11.60±0.38^Cp	10.58±0.60^Cp	10.82±0.74^Bp
	b value	24.11±0.82^Cp	24.22±0.57^Cp	24.46±0.59^Cp	26.14±0.91^Bp
6%	L value	62.09±0.67^Dp	62.04±0.89^Dp	62.04±1.06^Dp	64.48±0.73^Dp
	a value	16.06±0.29^Bp	15.50±0.14^Bp	14.72±0.32^Bp	15.22±0.69^Ap
	b value	29.05±0.46^Bp	29.82±0.38^Bp	31.06±0.40^Bp	32.92±1.12^Ap
8%	L value	57.95±0.44^Dp	58.54±1.16^Dp	58.53±1.93^Dp	58.74±13.7^Ep
	a value	18.70±0.34^Ap	17.59±0.27^Ap	17.05±0.56^Ap	16.50±0.36^Ap
	b value	34.62±0.64^Ap	34.69±0.34^Ap	34.92±0.95^Ap	35.76±0.70^Ap

L value, 0=black and 100=white; a value, −60=green and +60=red; b value, −60=blue and +60=yellow. Data represented as mean±SD (n=3).
Mean values with different upper case letters for same color Coordinates in the same column are significantly different at p<0.05.
Mean values with different lower case letters in the same row are significantly different at p<0.05.