Table 2. Colour properties of plain dandelion powder and carrier-containing dandelion powders produced by spray drying.
| Dandelion powder | L* | a* | b* | ∆E |
|---|---|---|---|---|
| Plain | (57.2±0.3)a | (5.6±0.1)a | (28.6±0.2)a | - |
| Guar gum | (56.7±0.2)a | (7.81±0.04)b | (30.08±0.01)b | (2.70±0.07)a |
| Gum arabic | (70.8±0.2)b | (2.58±0.05)ch | (21.0±0.3)ch | (15.89±0.01)b |
| Inulin | (79.4±0.8)c | (1.3±0.1)d | (19.1±0.3)d | (24.6±0.9)c |
| Maltodextrin | (81.3±0.3)d | (0.68±0.05)e | (16.8±0.4)e | (27.3±0.1)d |
| Pectin | (63.9±0.3)e | (4.20±0.03)f | (27.2±0.1)f | (7.0±0.2)e |
| Alginate | (69.2±0.5)f | (2.41±0.05)gh | (21.3±0.2)gh | (14.5±0.4)f |
∆E=total colour difference. The values in the same column with a different letter in superscript indicate significant (p<0.05) differences among samples. Values are expressed as mean±S.D. (N=5)