Table 3.

Colour coordinates and texture hardnesses of the separate nutraceutical layers and overall acceptability of the separate layers and final products.

NutraceuticalFormulations	Colour Coordinates, NBS			Texture Hardness, mJ	Overall Acceptability
	L*	a*	b*
I	26.5 ± 0.3 a	−1.03 ± 0.06 a	0.98 ± 0.05 a	1.20 ± 0.18 bc	10.0 ± 0.3 b
II	28.7 ± 0.7 a	−0.90 ± 0.05 a	2.25 ± 0.18 b	0.90 ± 0.11 b	10.0 ± 0.5 b
III	50.6 ± 0.6 b	4.49 ± 0.46 c	14.10 ± 0.31 c	1.70 ± 0.12 d	8.5 ± 0.7 a
IV	47.0 ± 0.8 b	5.35 ± 0.79 c	13.01 ± 0.58 c	1.30 ± 0.15 c	8.5 ± 0.8 a
V	71.4 ± 0.9 d	0.65 ± 0.15 b	20.50 ± 0.42 d	0.30 ± 0.19 a	8.0 ± 0.4 a
VI	63.9 ± 1.2 c	1.11 ± 0.25 b	20.20 ± 0.27 d	0.50 ± 0.16 a	8.0 ± 0.6 a
I + III + V	-	-	-	-	10.0 ± 0.5 b
II + IV + VI	-	-	-	-	10.0 ± 0.7 b

L*—lightness; a*—redness or—a*—greenness; b*—yellowness or—b*—blueness; NBS—National Bureau of Standards units; I—Formulation I (sugar + gelatine + citric acid + fermented Spirulina + water+ C. paradise essential oil); II—Formulation II (xylitol + gelatine + citric acid + fermented Spirulina + water+ C. paradise essential oil); III—Formulation III (sugar + gelatine + citric acid + fermented bovine colostrum + Jerusalem artichoke powder + water); IV—Formulation IV (xylitol + gelatine + citric acid + fermented bovine colostrum + Jerusalem artichoke powder + water); V—Formulation V (sugar + gelatine + apple cider vinegar + water); VI—Formulation VI (xylitol + gelatine + apple cider vinegar + water); I + III + V and II + IV + VI—the final products. a–d mean values denoted with different letters indicate significantly different values between the samples (p ≤ 0.05).