. 2021 Apr 2;7(4):e06632. doi: 10.1016/j.heliyon.2021.e06632

Table 5.

Effect of processing on the color characteristics in sweet potato juice.

Process	Color characteristics
Process	L^∗	a^∗	b^∗	TCD	Chrome	Hue angle
Control	47.7 ± 0.5^a	21.6 ± 0.8^a	35.3 ± 0.7^a	----	41.0 ± 1.5^b	58.1 ± 0.4^a
Ultrasound	46.2 ± 0.6^ab	20.9 ± 0.8^ab	33.6 ± 0.2^b	2.5 ± 0.2^a	38.4 ± 2.0^a	58.0 ± 0.6^a
Steam	45.5 ± 0.8^bc	19.3 ± 0.7^bc	31.6 ± 0.5^c	4.9 ± 0.9^b	37.3 ± 1.7^a	58.5 ± 0.4^a
Steam + Ultrasound	44.9 ± 0.6^c	19.7 ± 0.4^c	32.3 ± 0.7^c	4.5 ± 0.8^b	37.8 ± 0.9^a	58.5 ± 0.1^a

Mean ± standard deviation followed by different superscript letter in the same column indicate that values are significantly different (p < 0.05.) by Tukey's test.

^∗

TCD: Total Color Difference.