Table 3.

Color parameters (${\text{L}}^{\ast }$, ${\text{a}}^{\ast }$, ${\text{b}}^{\ast }$) of flavored soy protein hydrolysate beverages over the storage period (0–42 days)

Storage time	Chai flavor			Mixed berries flavor			Tangerine flavor
	${\text{L}}^{\ast }$	${\text{a}}^{\ast }$	${\text{b}}^{\ast }$	${\text{L}}^{\ast }$	${\text{a}}^{\ast }$	${\text{b}}^{\ast }$	${\text{L}}^{\ast }$	${\text{a}}^{\ast }$	${\text{b}}^{\ast }$
Day 1 (BP)	37.42 ± 0.02a	0.57 ± 0.01c	0.37 ± 0.01a	37.03 ± 0.02e	6.34 ± 0.02c	−2.93 ± 0.02a	55.98 ± 0.00a	5.42 ± 0.02e	26.95 ± 0.01d
Day 1 (AP)	37.05 ± 0.02b	0.78 ± 0.01b	0.39 ± 0.00a	38.41 ± 0.01c	6.75 ± 0.02b	−1.36 ± 0.00c	54.48 ± 0.01b	7.22 ± 0.00c	28.82 ± 0.00c
Day 14	37.04 ± 0.02b	0.79 ± 0.00b	0.08 ± 0.00b	38.04 ± 0.00d	7.48 ± 0.00a	−1.01 ± 0.00e	53.43 ± 0.02e	6.98 ± 0.01d	26.18 ± 0.02e
Day 28	36.55 ± 0.07c	0.90 ± 0.01a	0.07 ± 0.00b	39.83 ± 0.00a	7.43 ± 0.01a	−1.62 ± 0.00b	54.26 ± 0.00c	7.27 ± 0.02b	29.45 ± 0.01b
Day 42	36.25 ± 0.02d	0.77 ± 0.01b	0.06 ± 0.02b	39.43 ± 0.02b	6.73 ± 0.02b	−1.21 ± 0.02d	54.21 ± 0.00d	7.72 ± 0.01a	29.57 ± 0.00a
P value	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001

Values are presented as mean ± SD of triplicate analysis and those not connected with same letters in the same column are significantly different at P < 0.05

BP before pasteurization, AP after pasteurization