Table 8.

Changes in colour parameters of the tested food products.

	Time	Milk	Pasta	Mayonnaise	Jam
L	0	94.50 ± 0.64	76.17 ± 1.46	90.96 ± 0.92	18.72 ± 0.36
	1	89.25 ± 0.69 *	76.40 ± 1.55	85.68 ± 0.38 *	18.70 ± 0.37
	3	89.50 ± 0.30 *	75.72 ± 1.38	84.15 ± 0.39 *	18.75 ± 0.35
	6	89.14 ± 0.71 *	76.19 ± 1.30	84.90 ± 0.94 *	18.98 ± 0.14
a *	0	−5.07 ± 0.05	−2.83 ± 0.77	−1.55 ± 0.39	10.71 ± 0.75
	1	−3.18 ± 0.04 *	−3.38 ± 1.01	−1.20 ± 0.19	10.68 ± 0.75
	3	−3.20 ± 0.04 *	−1.97 ± 1.24 *	−1.19 ± 0.19	10.53 ± 0.85
	6	−3.22 ± 0.07 *	−2.99 ± 0.97 *	−1.20 ± 0.15	10.05 ± 0.51
b *	0	5.62 ± 0.86	50.87 ± 1.76	18.87 ± 0.58	11.23 ± 0.26
	1	5.93 ± 0.95	52.02 ± 2.29	19.48 ± 0.43	11.24 ± 0.28
	3	6.24 ± 0.41	47.27 ± 4.14 *	19.48 ± 0.30	11.19 ± 0.25
	6	6.22 ± 0.68	50.84 ±3.27 *	19.31 ± 0.36	10.97 ± 0.32

Explanatory notes: L - refers to the luminosity or lightness component, a* - to the intensity of red (+) and green (−) and b* - indicates the intensity of yellow (+) and blue (−); * - within the columns indicate statistically significant differences within the product categories (p< 0.05).