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.