. 2022 May 3;27(9):2919. doi: 10.3390/molecules27092919

Table 2.

The effect of the concentration of β-CD on the color characteristics of dairy products. Color coordinates are expressed as L* (lightness factor), a* (−a* = green, +a* = red), b* (−b* = blue, +b* = yellow) and ΔE (color differences).

	Concentration of β-CD (%)	L* ¹	a* ¹	b* ¹	ΔE
Milk (pasteurized, 3.5% fat content)	0.0	97.46 ± 0.04	0.12 ± 0.02	0.36 ± 0.03	-
	1.0	⁺ 96.87 ± 0.03	⁺ 0.06 ± 0.01	⁺ 0.48 ± 0.01	0.37
	1.5	⁺ 96.79 ± 0.03	⁺ 0.05 ± 0.01	⁺ 0.50 ± 0.01	0.47
	2.0	⁺ 96.77 ± 0.03	⁺ 0.05 ± 0.01	⁺ 0.47 ± 0.02	0.49
	2.5	⁺ 96.61 ± 0.04	0.16 ± 0.01	⁺ 0.57 ± 0.01	0.77
Cream (pasteurized, 40% fat content)	0.0	97.61 ± 0.06	0.12 ± 0.01	0.27 ± 0.02	-
	5.0	97.17 ± 0.02	⁺ 0.17 ± 0.00	0.28 ± 0.01	0.25
	8.0	⁺ 96.44 ± 0.11	⁺ 0.03 ± 0.00	⁺ 0.56 ± 0.05	1.55
	10.0	⁺ 96.63 ± 0.03	0.11 ± 0.01	⁺ 0.68 ± 0.04	1.30
	12.0	⁺ 96.71 ± 0.02	⁺ 0.15 ± 0.00	⁺ 0.80 ± 0.02	1.31
Butter	0.0	72.45 ± 0.88	0.58 ± 0.04	15.25 ± 0.23	-
	5.0	73.03 ± 0.39	0.69 ± 0.06	15.70 ± 0.31	0.57
	8.0	⁺ 74.80 ± 0,80	0.59 ± 0.06	⁺ 16.81 ± 0.31	7.96
	10.0	⁺ 74.54 ± 0.47	⁺ 0.97 ± 0.05	⁺ 16.75 ± 0.14	6.77
	12.0	⁺ 76.37 ± 0.45	⁺ 0.95 ± 0.08	⁺ 16.50 ± 0.07	17.07
Cottage cheese	0.0	83.25 ± 0.59	0.38 ± 0.02	6.07 ± 0.04	-
	1.0	82.94 ± 0.43	⁺ 0.22 ± 0.02	⁺ 5.98 ± 0.09	0.27
	1.5	⁺ 85.77 ± 0.15	⁺ 0.26 ± 0.02	6.16 ± 0.15	6.37
	2.0	84.67 ± 0.54	⁺ 0.27 ± 0.02	5.72 ± 0.25	2.15
	2.5	83.99 ± 0.72	⁺ 0.30 ± 0.01	5.71 ± 0.23	0.68
Soft cheese	0.0	80.38 ± 0.34	1.91 ± 0.04	8.67 ± 0.07	-
	1.5	79.32 ± 0.33	1.82 ± 0.02	8.65 ± 0.17	1.13
	2.0	⁺ 78.52 ± 0.41	⁺ 1.38 ± 0.05	⁺ 6.70 ± 0.18	7.63
	2.5	⁺ 76.64 ± 0.11	⁺ 1.56 ± 0.03	⁺ 7.26 ± 0.12	2.67

¹ The results are expressed as mean ± standard deviation and n = 4. ⁺ The results are statistically different at p < 0.01 from the control sample (0.0% β-CD); CD, cyclodextrin.