Table 2.
Colorimetric data (L*, brightness; a*, green vs. red coordinate; and b*, blue vs. yellow coordinate) of ordinary cooked ham (OCH) samples prepared without dye and with E120, and extracts of hibiscus and red beetroot.
| Sample | Color Parameters | ||
|---|---|---|---|
| L * | a* | b* | |
| OCH without extract | 60.74 | −0.32 | 6.84 |
| OCH with E120 (0.1 g/kg) | 59.89 | 1.84 | 3.59 |
| OCH with E120 (0.24 g/kg) | 59.38 | 5.34 | 3.59 |
| OCH with E120 (0.4 g/kg) | 59.57 | 6.05 | 2.22 |
| OCH with hibiscus (3.6 g/kg) | 63.22 | −0.19 | 6.03 |
| OCH with encapsulated hibiscus extract (6.93 g/kg) 1 | 59.09 | 2.19 | 4.79 |
| OCH with red beetroot (0.4 g/kg) | 63.47 | 1.06 | 6.52 |
| OCH with red beetroot (0.88 g/kg) | 60.91 | 3.68 | 5.66 |
| OCH with red beetroot (4.55 g/kg) | 58.37 | 4.64 | 9.62 |
| OCH with encapsulated red beetroot extract (7.29 g/kg) 2 | 61.54 | 0.36 | 8.71 |
1 Mass of the encapsulated extract corresponds to the ratio 3.66 g of non-encapsulated extract/kg. 2 Mass of the encapsulated extract corresponds to the ratio 1 g of non-encapsulated extract/kg.