Table 1.

Effect of heat treatment on the ‘L’, ‘a’ and ‘b’ values of beetroot puree

Temperature (°C)	Time (min)	‘L’	‘a’	‘b’	‘a/b’	Temperature (°C)	Time (min)	‘L’	‘a’	‘b’	‘a/b’
50	0	6.91 ± 0.04	9.81 ± 0.07	1.33 ± 0.05	7.4	90	0	7.11 ± 0.06	14.16 ± 0.04	2.34 ± 0.05	6.12
	20	7.18 ± 0.07	9.66 ± 0.02	1.44 ± 0.01	6.69		20	9.44 ± 0.06	12.03 ± 0.04	2.81 ± 0.04	4.28
	40	6.47 ± 0.03	9.65 ± 0.03	1.49 ± 0.05	6.48		40	8.83 ± 0.05	10.47 ± 0.02	3.19 ± 0.07	3.29
	60	6.26 ± 0.06	9.37 ± 0.04	1.51 ± 0.02	6.21		60	8.56 ± 0.06	9.705 ± 0.06	3.51 ± 0.04	2.77
60	0	6.02 ± 0.04	11.57 ± 0.03	1.33 ± 0.04	7.4	100	0	8.42 ± 0.08	14.16 ± 0.05	2.31 ± 0.03	6.31
	20	6.56 ± 0.06	9.50 ± 0.03	1.34 ± 0.02	7.05		10	8.54 ± 0.06	12.48 ± 0.04	3.11 ± 0.05	4.02
	40	6.54 ± 0.03	9.04 ± 0.01	1.39 ± 0.02	6.51		20	8.78 ± 0.04	11.17 ± 0.07	3.34 ± 0.03	3.35
	60	6.66 ± 0.01	8.76 ± 0.02	1.45 ± 0.04	6.04		40	7.98 ± 0.05	8.76 ± 0.02	3.36 ± 0.02	2.61
70	0	7.75 ± 0.06	16.15 ± 0.05	2.5 ± 0.02	6.46	110	0	7.48 ± 0.07	13.19 ± 0.03	2.1 ± 0.06	6.28
	20	7.89 ± 0.04	15.26 ± 0.06	2.71 ± 0.03	5.63		10	7.55 ± 0.04	12.78 ± 0.02	3.31 ± 0.5	3.86
	40	7.53 ± 0.05	14.33 ± 0.04	2.89 ± 0.04	4.96		20	7.77 ± 0.06	12.13 ± 0.04	3.83 ± 0.04	3.17
	60	8.04 ± 0.02	13.85 ± 0.03	3.07 ± 0.05	4.51		30	8.12 ± 0.09	10.65 ± 0.05	4.11 ± 0.05	2.59
80	0	8.93 ± 0.03	9.10 ± 0.05	1.48 ± 0.07	6.16	120	0	6.12 ± 0.11	15.17 ± 0.01	1.92 ± 0.03	7.90
	20	8.27 ± 0.07	8.36 ± 0.03	1.88 ± 0.07	4.45		5	6.21 ± 0.12	8.78 ± 0.04	2.47 ± 0.04	3.56
	40	7.93 ± 0.08	8.90 ± 0.02	2.38 ± 0.05	3.75		10	7.3 ± 0.07	9.11 ± 0.06	3.01 ± 0.05	3.03
	60	7.99 ± 0.04	9.28 ± 0.04	2.94 ± 0.08	3.16		15	7.34 ± 0.06	10.06 ± 0.03	3.91 ± 0.07	2.57