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. 2016 Jan 5;53(3):1465–1474. doi: 10.1007/s13197-015-2155-y

Table 3.

Effect of processing stages on color, browning index and HMF content of lemon juice

	Extraction	Pulp removing	Pasteurization
L*	67.96 ± 3.52^a	71.98 ± 6.31^a	73.50 ± 2.90^a
a*	0.43 ± 0.18^a	0.40 ± 0.34^a	0.33 ± 0.17^a
b*	20.04 ± 0.48^a	19.15 ± 0.91^a	20.40 ± 0.13^a
C*	20.05 ± 0.48^a	19.15 ± 0.92^a	20.40 ± 0.13^a
Hue*(^o)	88.77 ± 0.55^a	88.83 ± 0.92^a	89.08 ± 0.50^a
Browning index (420 nm, abs)	0.132 ± 0.01^a	0.127 ± 0.00^a	0.142 ± 0.01^a
HMF (μg/L, ppb)	9.73 ± 0.66^b	8.47 ± 1.72^b	21.92 ± 4.90^a

Small letters on the same row show the difference between the stages of production (level of 0.01 importance)