. 2020 Apr 30;40(3):388–400. doi: 10.5851/kosfa.2020.e19

Table 4. Effect of pomegranate peel powder, pomegranate aril bagasse powder, and their aqueous extracts on instrumental colour analysis of chicken meat patties.

Treatments	Lightness (L*)	Redness (a*)	Yellowness (b*)
Control	56.46±1.09^a	4.05±0.67^a	11.84±0.93^a
BHT	55.49±0.64^a	4.47±0.44^a	11.87±0.50^a
PPP	50.08±3.07^b	4.58±0.74^a	11.14±0.35^a
PABP	51.35±4.55^b	4.76±0.40^a	11.06±1.09^a
PPAE	52.03±2.06^ab	4.65±0.76^a	11.24±0.76^a
PABAE	52.20±2.38^ab	4.51±0.88^a	11.63±1.07^a

n=6, Mean±SD.

Means with different superscripts in a column differ significantly (p<0.05).

BHT, 100 ppm butylated hydroxytoluene; PPP, 2 g pomegranate peel powder; PABP, 4 g pomegranate aril bagasse powder; PPAE, 6 g pomegranate peel powder aqueous extract; PABAE, 9 g pomegranate aril bagasse powder aqueous extract.