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.