Table 1.

Colour attributes of the prepared yoghurts as a function of DSL concentration*

DSL content (% w/w)	Colour parameters
	a	b	L	TCD	CH	HA	CI
0	−1.9 ± 0.1c	6.5 ± 0.2d	89.5 ± 0.4a	4.6 ± 0.1d	6.7 ± 0.0c	−73.7 ± 0.2a	3.0 ± 0.1c
1	−1.9 ± 0.2c	6.8 ± 0.3c	81.2 ± 1.1b	12.5 ± 1.2c	7.0 ± 0.0c	−74.4 ± 0.5a	3.4 ± 0.2b
2	−2.1 ± 0.0b	6.9 ± 0.4c	80.1 ± 0.6b	13.6 ± 1.1c	7.2 ± 0.4c	−73.0 ± 0.4a	3.5 ± 0.0b
3	−2.2 ± 0.0b	7.2 ± 0.0c	79.2 ± 0.8b	14.5 ± 0.5c	7.5 ± 0.1b	−73.0 ± 0.3a	3.5 ± 0.0b
4	−2.4 ± 0.3b	7.5 ± 0.9b	74.5 ± 2.1c	19.2 ± 0.9b	7.9 ± 0.0b	−72.2 ± 0.8a	3.8 ± 0.1a
5	−2.4 ± 0.2b	7.6 ± 0.5b	74.2 ± 1.5c	19.5 ± 0.7b	8.0 ± 0.1b	−72.5 ± 0.4a	3.8 ± 0.0a
6	−2.5 ± 0.0ab	7.7 ± 0.0b	74.0 ± 1.3c	19.7 ± 0.7b	8.0 ± 0.2b	−72.0 ± 0.6a	3.8 ± 0.1a
7	−2.6 ± 0.1a	8.0 ± 0.1b	71.5 ± 1.2d	22.2 ± 1.0a	8.4 ± 0.3a	−72.0- ± 0.3a	4.0 ± 0.2a
8	−2.8 ± 0.1a	8.1 ± 0.5ab	70.7 ± 1.2d	23.0 ± 0.8a	8.6 ± 0.1a	−71.0 ± 0.1b	4.0 ± 0.0a
9	−2.9 ± 0.3a	8.6 ± 0.1a	70.3 ± 1.6d	23.4 ± 1.1a	9.0 ± 0.0a	−71.4 ± 0.1b	4.1 ± 0.0a

*Values in the same columns followed by different letters (a–d) are significantly different (p < 0.05)