Table 5. The color parameters of the bone broth powder during storage.

Storage times (mon)
Samples	0	1	2	3
L* (lightness)
1	77.42aA	76.66aA	75.45aB	72.44bC
2	75.62bA	74.95bB	73.68bC	73.52aC
3	75.73bA	75.57aA	74.17abB	73.77aC
SEM	0.20	0.13	0.17	0.12
a* (redness)
1	–1.01bA	–1.36bB	–1.91cC	–2.13aD
2	–0.96aA	–1.31aB	–1.74aC	–2.12aD
3	–1.02bA	–1.38bB	–1.85bC	–2.16bD
SEM	0.01	0.01	0.02	0.01
b* (yellowness)
1	4.11cB	4.37cA	3.05cC	2.45cD
2	7.61aA	7.18aB	7.12aB	5.60aC
3	6.33bA	5.89bB	5.84bB	4.09bC
SEM	0.10	0.07	0.08	0.09

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.