Table 2.

The effect of phospholipase A₂ (PLA), lipase and protease enzyme treated and untreated liquid egg albumen on batter prepared meringue’s color value changes

Treatments	Meringue batter color values
	L*	a*	b*	∆E	Chroma	Hue	WI
CNT*	91.09 ± 0.22a	− 0.08 ± 0.07a	4.48 ± 0.30a	0	4.56	− 5.58	94.23
PLA	91.60 ± 0.26a	− 0.76 ± 0.04b	4.38 ± 0.15a	0.79	4.45	− 5.73	95.51
Protease	91.94 ± 0.68a	− 0.73 ± 0.03b	3.86 ± 0.44b	0.28	3.93	− 5.25	92.62
Lipase	91.76 ± 0.35a	− 0.70 ± 0.06b	4.05 ± 0.11a	0.19	4.11	− 5.78	93.33

*CNT control, PLA phospholipase A₂

Results were presented as means ± standard deviations of triplicate measurements (n = 3)

^a–bMeans in the same column with different lowercase letters are significantly different in each color parameter (P < 0.05)

Means with the same letters are not significantly different at (P < 0.05)