. 2017 Oct 29;6(11):94. doi: 10.3390/foods6110094

Table 2.

Physicochemical parameters (pH, water activity, and colour) of the different pâtés with date paste (DP) (0%, 2.5% and 7%) and annatto extract (AE) (0 and 128 mg/kg) (Mean ± SE).

Parameters	Control	DP-2.5	DP-7.5	AE	DP-2.5+AE	DP-7.5+AE
pH	6.47 ± 0.01 ^b	6.43 ± 0.01 ^b	6.39 ± 0.01 ^a	6.51 ± 0.01 ^bc	6.50 ± 0.01 ^bc	6.50 ± 0.01 ^bc
a_w	0.927 ± 0.001 ^a	0.931 ± 0.001 ^b	0.931 ± 0.001 ^b	0.931 ± 0.001 ^b	0.938 ± 0.001 ^c	0.938 ± 0.001 ^c
L*	57.3 ± 0.2 ^b	55.3 ± 0.2 ^a	57.2 ± 0.4 ^b	55.0 ± 0.4 ^a	54.4 ± 0.2 ^a	54.5 ± 0.1 ^a
a*	8.6 ± 0.1 ^c	7.6 ± 0.1 ^b	6.8 ± 0.2 ^a	10.2 ± 0.2 ^d	9.8 ± 0.1 ^d	8.4 ± 0.1 ^c
b*	11.2 ± 0.2 ^a	12.5 ± 0.1 ^b	11.9 ± 0.1 ^b	13.5 ± 0.2 ^c	13.9 ± 0.2 ^c	13.9 ± 0.2 ^c
C*	14.1 ± 0.2 ^ab	14.6 ± 0.1 ^b	13.7 ± 0.2 ^a	16.9 ± 0.1 ^d	17.0 ± 0.2 ^d	16.3 ± 0.2 ^c
h°	52.6 ± 0.4 ^a	58.7 ± 0.4 ^c	60.4 ± 0.7 ^c	52.9 ± 0.7 ^ab	54.9 ± 0.3 ^b	59.1 ± 0.2 ^c
∆E	0 ^a	2.6 ± 0.2 ^b	2.3 ± 0.2 ^b	3.7 ± 0.3 ^c	4.1 ± 0.2 ^c	3.9 ± 0.2 ^c

^a–d Different superscripts within the same row indicate differences between treatment groups (p < 0.05). L*: lightness; a*: redness; b*: yellowness; C*: chroma, h°: hue, ∆E: total colour difference.