Table 7.

Color parameters of peptides-supplemented milk samples during cold preservation at 4 °C

Sample	L*	a*	a*	C*	h°	WI	differences	b/a
M−control	88.77 ± 0.7c	−1.99 ± 0.3b	7.5 ± 0.7b	7.75 ± 0.1b	−75.1 ± 0.5a	27.6 ± 0.3a	0.25 ± 0.02ab	−3.76 ± 0.14c
M−DPI	88.71 ± 0.8d	−2.12 ± 0.7a	7.96 ± 0.9a	8.23 ± 0.2a	−75.06 ± 0.6a	27.1 ± 0.4ab	0.27 ± 0.01a	−3.75 ± 0.15c
M−HPI	88.76 ± 1.2c	−1.95 ± 0.5b	7.13 ± 0.3d	7.39 ± 0.2c	−74.64 ± 0.8b	23.5 ± 0.6d	0.26 ± 0.02a	−3.65 ± 0.13d
M−PSP	88.91 ± 0.5a	−1.91 ± 0.19c	7.5 ± 0.5b	7.73 ± 0.1b	−75.68 ± 0.5a	26.3 ± 0.5b	0.23 ± 0.03b	−3.92 ± 0.12a
M−PKH	88.88 ± 0.25b	−1.92 ± 0.29c	7.4 ± 0.22c	7.64 ± 0.4bc	−75.4 ± 0.6a	25.5 ± 0.4c	0.24 ± 0.03b	−3.85 ± 0.17b

Data are presented mean ± SD; Mean in the same column with different lowercase letters are significantly different p ≤ 0.05; L* was expressed

lightness/darkness, a* for redness/ greenness, b* for yellowness/blueness, C* (Chroma), WI (whiteness index), h° (Hue angle),

differences (distance between two colors)