Table 3.

Colour attributes of milk and tofu

	L	a	b	Yi	Wi	ΔE
Milk
Commercial soymilk	84.5	−2.31	8.07	–	–
Control	83.39 ± 1.20	−0.06 ± 0.01	13.41 ± 0.12	22.22 ± 1.03	7.27 ± 1.20	5.90
T1	84.50 ± 1.22	−0.46 ± 0.02	15.45 ± 0.32	18.26 ± 0.42	7.59 ± 0.24	7.61
T2	85.64 ± 1.33	−0.49 ± 0.03	12.11 ± 0.0.21	22.49 ± 0.33	7.30 ± 0.98	4.61
T3	85.76 ± 1.05	−0.41 ± 0.01	13.07 ± 0.22	27.3 ± 1.21	7.37 ± 0.36	5.47
Tofu
Commercial tofu	80.1	−2.31	18.8	NA	NA	–
Control	87.22 ± 1.25	2.94 ± 0.01	13.44 ± 3.02	26.20 ± 6.66	−39.20 ± 0.32	10.34
T1	85.20 ± 2.50	0.97 ± 0.05	16.40 ± 1.02	24.20 ± 5.76	5.10 ± 0.42	8.18
T2	85.54 ± 1.10	2.04 ± 0.23	18.28 ± 2.11	26.67 ± 8.02	−23.40 ± 0.33	6.98
T3	83.07 ± 1.02	2.62 ± 0.02	15.97 ± 2.46	32.28 ± 4.44	−41.50 ± 1.02	6.41

Values given are mean ± SD NA –not available

Yi yellowness index, Wi whiteness index

Control: Dehulled soybean treated in the GCB unit upto 121 °C

T1 = sprouted seeds in the (grinding cum blanching unit) GCB unit upto 121 °C

T2 = sprouted seeds in the GCB unit upto 100 °C

T3 = sprouted seeds in the GCB unit upto 80 °C