Table 3. Color of the stirred yoghurts prepared with different levels of tomato peel powder (TPP) added after fermentation, during refrigerated (4°C±2°C) storage
Tomato peel powder | Color value | Storage period |
Day 1 | Day 7 | Day 14 | Day 21 |
0% | L value | 98.21±2.74Ap | 97.50±1.79Ap | 97.34±1.58Ap | 96.63±0.44Ap |
a value | −2.43±0.08Ep | −2.24±0.12Ep | −2.08±0.12Ep | 2.25±0.08Ep |
b value | 15.68±0.46Ep | 16.10±0.47Ep | 15.62±0.25Dp | 14.35±0.13Dp |
2% | L value | 82.02±0.59Bp | 81.51±0.30Bp | 81.41±0.87Bp | 82.08±0.40Bp |
a value | 8.56±0.18Dp | 7.73±0.31Dp | 7.51±0.13Dp | 6.69±0.11Dp |
b value | 22.83±0.49Dp | 23.23±0.26Dp | 23.56±0.10Cp | 23.25±0.30Cp |
4% | L value | 77.27±1.04BCp | 76.23±1.40Cp | 75.35±0.92Cp | 74.61±0.72Cp |
a value | 12.34±0.15Cp | 11.25±0.24Cp | 11.39±0.19Cp | 10.14±0.11Cp |
b value | 26.82±0.31Cp | 27.71±0.19Cp | 27.90±0.06Bp | 26.60±0.93Bp |
6% | L value | 71.56±0.52CDp | 70.10±0.35Dp | 68.66±0.34Dp | 69.09±0.53Dp |
a value | 16.69±0.21Bp | 15.86±0.09Bp | 14.99±0.10Bp | 14.39±0.21Bp |
b value | 28.85±0.05Bp | 28.71±0.08Bp | 28.47±0.15Bp | 28.90±0.43ABp |
8% | L value | 66.16±1.21Dp | 66.51±0.37Dp | 67.10±0.26Dp | 67.52±0.89Dp |
a value | 18.83±0.37Ap | 18.18±0.17Ap | 17.34±0.13Ap | 16.50±0.49Ap |
b value | 31.71±0.31Ap | 31.72±0.11Ap | 31.47±0.18Ap | 31.13±0.78Ap |
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±SE (n=3).
Mean values for same color values with different upper case letters in the same column are significantly different at p<0.05.
Mean values for same color value with different lower case letters in the same row are significantly different at p<0.05.