Table 2.
Colour parameters of thermally treated beetroot juice (BJ), beetroot puree (BP) and whole beetroot (WB)
| Sample | Treatment (min) | L | a | b | C* | hab |
|---|---|---|---|---|---|---|
| BJ | 10 | 0.73 ± 0.01f | 4.03 ± 0.04f | 0.96 ± 0.10f | 4.14 ± 0.04f | 13.43 ± 1.36c |
| 20 | 0.98 ± 0.03e | 5.29 ± 0.06e | 1.31 ± 0.03e | 5.45 ± 0.05e | 13.88 ± 0.34bc | |
| 30 | 1.14 ± 0.03d | 6.49 ± 0.19d | 1.66 ± 0.06d | 6.70 ± 0.18d | 14.37 ± 0.74bc | |
| 40 | 1.85 ± 0.02c | 9.86 ± 0.03c | 2.53 ± 0.07c | 10.17 ± 0.02c | 14.37 ± 0.39bc | |
| 50 | 2.62 ± 0.03b | 13.59 ± 0.21b | 3.61 ± 0.18b | 14.06 ± 0.23b | 14.85 ± 0.62b | |
| 60 | 3.25 ± 0.02a | 15.47 ± 0.22a | 4.51 ± 0.07a | 16.11 ± 0.22a | 16.24 ± 0.24a | |
| BP | 10 | 8.59 ± 0.12e | 27.58 ± 0.13c | 8.93 ± 0.11e | 28.99 ± 0.15e | 17.94 ± 0.13d |
| 20 | 8.42 ± 0.15e | 27.36 ± 0.35c | 8.10 ± 0.26f | 28.53 ± 0.40e | 16.50 ± 0.34e | |
| 30 | 10.00 ± 0.14d | 29.32 ± 0.15b | 9.45 ± 0.27d | 30.81 ± 0.22d | 17.86 ± 0.40d | |
| 40 | 11.36 ± 0.30c | 29.45 ± 0.27b | 10.77 ± 0.38c | 31.35 ± 0.38c | 20.08 ± 0.49c | |
| 50 | 12.49 ± 0.17b | 29.61 ± 0.49b | 12.21 ± 0.30b | 32.02 ± 0.45b | 22.41 ± 0.65b | |
| 60 | 14.62 ± 0.12a | 31.70 ± 0.19a | 15.29 ± 0.10a | 35.19 ± 0.21a | 25.74 ± 0.06a | |
| WB | 10 | 22.79 ± 1.52c | 14.81 ± 2.14c | 3.37 ± 0.66c | 15.19 ± 2.18c | 12.84 ± 1.93d |
| 20 | 22.80 ± 0.61c | 15.69 ± 2.05c | 3.47 ± 0.53c | 16.08 ± 2.01c | 12.66 ± 2.35d | |
| 30 | 25.26 ± 1.04b | 20.47 ± 1.49ab | 5.97 ± 0.70b | 21.33 ± 1.53b | 16.26 ± 1.64c | |
| 40 | 25.77 ± 1.45b | 19.67 ± 1.35b | 5.63 ± 0.44b | 20.47 ± 1.35b | 16.00 ± 1.23c | |
| 50 | 30.19 ± 1.64a | 21.52 ± 1.09a | 8.69 ± 0.61a | 23.22 ± 1.03a | 22.03 ± 1.73a | |
| 60 | 29.77 ± 1.06a | 20.54 ± 1.02ab | 8.92 ± 0.61a | 22.40 ± 0.87a | 23.52 ± 2.09a |
Values are expressed as mean ± SD (n = 4). Different letters indicate significant differences between treatments for each sample