Table 4.
Changes in the colors of soymilk-based banana-blueberry-puree by adding thickeners XanFlax and brand G.
| Color | Control | X1 | X3 | X5 | G1 | G2 | G3 |
|---|---|---|---|---|---|---|---|
| L* | 31.90 ± 5.88 | 31.15 ± 6.24 | 30.18 ± 5.83 | 29.85 ± 5.83 | 31.45 ± 4.99 | 31.53 ± 1.27 | 30.67 ± 0.53 |
| a* | 2.63 ± 0.19 | 3.83 ± 1.54 | 3.40 ± 0.63 | 3.58 ± 0.85 | 3.58 ± 1.70 | 2.75 ± 1.23 | 3.10 ± 1.14 |
| b* | 14.30 ± 1.89 | 15.90 ± 3.06 | 15.42 ± 1.33 | 16.25 ± 0.43 | 15.43 ± 1.53 | 14.33 ± 1.53 | 15.25 ± 2.70 |
Control: puree without thickeners, X1: puree added with XanFlax 1%, X3: puree added with XanFlax 3%, X5: puree added with XanFlax 5%, G1: puree added with brand G 1.35%, G2: puree added with brand G 2.7%, G3: puree added with brand G 5.4%. L*, brightness/darkness; a*, (+) redness/(–) greenness; and b*, (+) yellowness/(–) blueness.