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. 2020 Jan 2;9(1):39. doi: 10.3390/foods9010039

Table 3.

Colour results after 24 months of storage.

Fortification Level Storage Temperature L* Mean (SD) a* Mean (SD) b* Mean (SD) Y Mean (SD) BI 1 Mean (SD) CIE 2
ΔE2000
0 1 °C 66.3 (0.5) 11.5 (0.4) 26.6 (0.4) 35.7 (0.7) 63.0 (1.8)
0 30 °C 66.6 (0.6) 11.3 (0.2) 27.7 (0.4) 36.1 (0.7) 65.3 (2.2) 0.7
0 40 °C 66.4 (0.8) 11.7 (0.5) 29.3 (0.5) 35.9 (1.1) 70.0 (3.2) 1.3
1 1 °C 66.4 (0.4) 11.5 (0.4) 26.6 (0.4) 35.9 (0.5) 62.8 (1.4) a
1 30 °C 67.0 (0.2) 11.5 (0.3) 28.0 (0.3) 36.6 (0.3) 65.7 (0.6) b 0.9
1 40 °C 65.6 (0.4) 11.7 (0.1) 28.8 (0.2) 34.8 (0.5) 69.7 (0.3) c 1.2
2 1 °C 66.7 (1.5) 11.2 (0.2) 26.4 (0.2) 36.3 (2.0) 61.9 (1.5) a
2 30 °C 67.2 (0.4) 11.1 (0.4) 27.5 (0.4) 36.9 (0.5) 63.8 (1.7) a,b 0.7
2 40 °C 65.6 (0.2) 11.9 (0.1) 28.4 (0.3) 34.8 (0.2) 69.0 (0.7) c 1.3
3 1 °C 67.1 (0.3) 10.7 (0.2) 26.5 (0.2) 36.8 (0.4) 60.9 (0.7) a 0.8 3
3 30 °C 66.2 (0.1) 11.5 (0.1) 28.1 (0.3) 35.6 (0.2) 66.9 (0.3) b 1.1
3 40 °C 65.8 (1.0) 11.3 (0.4) 28.7 (0.3) 35.0 (1.2) 68.8 (1.8) c 1.4

1 Browning Index (BI); at each fortification level results with different superscripted letters are significantly different (p < 0.05). 2 Unless otherwise indicated, at each fortification level the colour differences for 30 °C and 40 °C samples are relative to the 1 °C control sample. 3 Colour difference (CIE ΔE2000) has been calculated relative to the fortification level 0, 1 °C control sample.