Table 2.

Values of CIELab parameters of yogurts without and with tannins at the beginning and end of storage and results of variance analysis with Duncan’s test (p = 0.05) performed between the storage times.

	Tannin Addition	L *			a *			b *
		Day 1	Day 21	Significance	Day 1	Day 21	Significance	Day 1	Day 21	Significance
Control	-	90.61 ± 0.02 a	90.97 ± 0.05 a	ns	−2.16 ± 0.04 a	−2.09 ± 0.01 a	ns	5.99 ± 0.09 a	6.35 ± 0.03 b	*
ARB	0.50%	77.67 ± 0.16 b	79.17 ± 0.29 a	*	4.32 ± 0.04 a	4.14 ± 0.27 a	ns	14.1 ± 0.05 a	13.95 ± 0.09 a	*
	1%	72.88 ± 0.04 b	74.43 ± 0.37 a	*	5.93 ± 0.01 a	6.04 ± 0.32 a	ns	16.97 ± 0.04 a	17.25 ± 0.09 a	*
C	0.50%	71.35 ± 0.04 b	73.17 ± 0.05 a	*	3.45 ± 0.07 a	3.48 ± 0.02 a	ns	21.36 ± 0.01 b	22.02 ± 0.11 a	*
	1%	67.96 ± 0.08 b	69.36 ± 0.08 a	*	3.59 ± 0.56 a	3.60 ± 0.23 a	ns	22.34 ± 0.12 a	22.65 ± 0.04 a	ns
FNG/R	0.50%	88.95 ± 0.25 b	90.07 ± 0.16 a	*	−0.64 ± 0.10 a	−0.71 ± 0.10 a	ns	9.41 ± 0.39 a	9.27 ± 0.03 a	ns
	1%	84.79 ± 0.10 b	85.94 ± 0.25 a	*	−0.50 ± 0.09 a	−0.48 ± 0.18 a	ns	9.52 ± 0.18 a	9.86 ± 0.24 a	ns
NN	0.50%	78.03 ± 0.02 b	81.12 ± 0.20 a	**	6.04 ± 0.52 a	5.57 ± 0.07 a	ns	16.47 ± 0.53 a	15.84 ± 0.35 a	ns
	1%	74.65 ± 0.70 b	77.78 ± 0.47 a	**	8.18 ± 0.12 a	7.38 ± 0.16 a	ns	18.81 ± 0.11 a	17.89 ± 0.12 b	*
QF	0.50%	80.61 ± 0.09 b	83.16 ± 0.61 a	**	3.96 ± 0.10 a	4.21 ± 0.25 a	ns	10.47 ± 0.33 a	10.29 ± 0.11 a	ns
	1%	75.73 ± 0.12 b	78.57 ± 0.15 a	**	6.01 ± 0.07 a	6.17 ± 0.13 a	ns	11.83 ± 0.02 a	12.46 ± 0.05 b	*
QS-SOL	0.50%	77.56 ± 0.15 b	79.01 ± 0.88 a	*	8.82 ± 0.02 a	8.90 ± 0.02 a	ns	15.65 ± 0.13 a	15.72 ± 0.03 a	ns
	1%	74.21 ± 0.05 b	76.6 ± 0.010 a	*	11.15 ± 0.02 a	10.95 ± 0.02 a	ns	17.85 ± 0.28 a	17.56 ± 0.21 a	ns

The results are represented as means ± standard deviation; n = 3. Means followed by different lowercase letters indicate significant difference at p < 0.05 between storage times; ns not significant; * p < 0.05; ** p < 0.01.