Table 3.
Color values of fermented beverages and unfermented (control) sample.
| Sample * | Time of Storage (days) | |||||
|---|---|---|---|---|---|---|
| Unfermented Sample | 1 | 4 | 7 | 14 | 21 | |
| L * | ||||||
| A | 34.51 ± 0.45 Aa | 63.37 ± 0.03 Ba | 51.21 ± 0.04 Ca | 63.59 ± 0.08 Da | 63.10 ± 0.08 Ea | 63.13 ± 0.05 Ea |
| B | 41.58 ± 0.03 Ab | 60.09 ± 0.04 Bb | 51.81 ± 0.02 Cb | 59.98 ± 0.05 Db | 59.44 ± 0.03 Eb | 59.93 ± 0.04 Db |
| C | 49.96 ± 0.02 Ac | 57.20 ± 0.02 Bc | 50.82 ± 0.01 Cc | 57.47 ± 0.05 Dc | 55.17 ± 0.06 Ec | 57.23 ± 0.06 Ec |
| a * | ||||||
| A | 5.59 ± 0.01 Aa | 5.02 ± 0.01 Ba | 5.60 ± 0.02 Ca | 5.1 3± 0.01 Da | 5.17 ± 0.01 Ea | 5.17 ± 0.02 Fa |
| B | 6.63 ± 0.01 Ab | 5.50 ± 0.00 Bb | 5.55 ± 0.00 Cb | 5.44 ± 0.01 Db | 5.31 ± 0.01 Eb | 5.77 ± 0.01 Fb |
| C | 6.67 ± 0.01 Ac | 5.69 ± 0.01 Bc | 5.90 ± 0.01 Cc | 5.64 ± 0.01 Dc | 5.96 ± 0.01 Ec | 6.04 ± 0.01 Fc |
| b * | ||||||
| A | 12.64 ± 0.07 Aa | 13.94 ± 0.02 Ba | 14.55 ± 0.01 Ca | 13.65 ± 0.02 Da | 13.50 ± 0.01 Ea | 13.04 ± 0.02 Fa |
| B | 15.39 ± 0.01 Ab | 14.16 ± 0.04 Bb | 13.74 ± 0.01 Cb | 14.18 ± 0.01 Db | 13.72 ± 0.08 Eb | 14.57 ± 0.04 Fb |
| C | 16.13 ± 0.02 Ac | 15.01 ± 0.01 Bc | 15.31 ± 0.01 Cc | 14.25 ± 0.01 Dc | 15.33 ± 0.08 Ec | 15.41 ± 0.04 Fc |
* Mixtures were produced with 5% (A), 10% (B), and 15% (C) of flaxseed oil cake. Values are means ± standard deviation of triplicate determinations. Means with different lowercase in the same column are significantly different at p < 0.05. Means with different uppercase in the same raw are significantly different at p < 0.05.