Table 3.

Color parameters of freeze-dried powders.

Parameter	KPO	KPB	KBR	KP
L*	39.48 ± 0.30 a	37.76 ± 0.30 b	13.63 ± 0.01 d	33.78 ± 0.31 c
a*	7.22 ± 0.10 b	6.055 ± 0.40 c	13.67 ± 0.09 a	0.605 ± 0.04 d
b*	22.32 ± 0.20 b	13.67 ± 0.09 c	0.91 ± 0.01 d	25.43 ± 0.21 a

L*—brightness, a*—redness/greenness, b*—yellowness/ blueness, KPO—kiwi pomace with L. casei; KPB—kiwi pomace with buckwheat flour and L. casei; KBR—kiwi pomace with black rice flour and L. casei; KP—kiwi peels and L. casei 431^®. Means in the same row that do not share a letter (a–d) are significantly different based on Tukey’s method with 95% confidence.