Table 3.

The mean and standard deviation of the color of dairy and plant-based yogurts.

Base	L*	a*	b*	Whiteness Index
Dairy	91.9 ± 1.5 a	−1.1 ± 0.3 a	10.8 ± 0.9 ab	86.5 ± 0.9 a
Soy	87.2 ± 0.1 ab	−0.5 ± 0.1 ab	17.3 ± 0.1 bc	78.5 ± 0.1 b
Cashew	86.0 ± 0.7 ab	0.2 ± 0.1 ab	10.9 ± 0.7 abc	82.3 ± 0.5 c
Coconut	85.8 ± 3.0 b	−0.1 ± 0.6 ab	7.5 ± 3.8 a	83.9 ± 2.5 abc
Oat	78.2 ± 0.3 b	1.6 ± 1.0 b	17.0 ± 1.8 c	72.3 ± 1.0
Almond	78.4 ± 3.8 b	0.9 ± 1.1 b	10.1 ± 2.0 abc	76.1 ± 2.3 b

Mean ± SD with significant differences between columns reported using different superscript letters (a, b, c) in the same column (p < 0.05). The Whiteness Index was calculated using the equation mentioned in the methods.