Table 4. The pH, TBARS and browning index value of the bone broth powder during storage.

Storage times (mon)
Samples	0	1	2	3
pH
1	6.64cC	6.76bB	6.57cD	6.91bA
2	6.83aC	6.95aB	6.91aB	7.12aA
3	6.73bC	6.93aA	6.85bB	6.93bA
SEM	0.05	0.04	0.07	0.10
TBARS (mg malonaldehyde/kg product)
1	0.10aC	0.15aB	0.11bC	0.20bA
2	0.03bC	0.05bC	0.11bB	0.20bA
3	0.05bC	0.07bC	0.19aB	0.26aA
SEM	0.01	0.01	0.04	0.01
Browning index (BI)
1	0.06bD	0.16aC	0.21bB	0.36abA
2	0.09aD	0.17aC	0.22bB	0.40aA
3	0.09aD	0.16aC	0.28aB	0.34bA
SEM	0.01	0.01	0.01	0.03

SEM, Standard error of mean (n=6).

^a–c Different letters within the same column represent significant differences (p<0.05).

^A–D Different letters within the same row represent significant differences (p<0.05).

1, 20% MD added BBP; 2, 20% whey powder added BBP; 3, 10% MD and 10% whey powder added BBP.

BBP, bone broth powder; MD, maltodextrin.