. 2023 Feb 16;12(4):847. doi: 10.3390/foods12040847

Table 3.

Color attributes of functional liquid yogurt containing extracts from Majdool (MF) and Sukari (SKF) obtained using supercritical fluid (SFE), subcritical CO₂ (SCE) and Soxhlet (SXE) extraction techniques during storage at 4 °C for 20 days.

Color/Yogurt Sample	Storage Period (days)	Control	SFEMF Yogurt	SFESKF Yogurt	SCEMF Yogurt	SCESKF Yogurt	SXEMF Yogurt	SXESKF Yogurt
L*	1	86.52 ± 0.78 ^ap	78.64 ± 0.47 ^ar	77.98 ± 0.72 ^ar	78.72 ± 0.75 ^ar	79.24 ± 0.57 ^ar	80.25 ± 0.34 ^aq	80.47 ± 0.63 ^aq
	10	83.45 ± 0.68 ^bp	76.82 ± 0.75 ^bs	75.32 ± 0.63 ^ct	76.42 ± 0.25 ^bs	78.54 ± 0.65 ^bq	78.97 ± 0.95 ^bq	77.65 ± 0.56 ^br
	20	79.64 ± 0.72 ^cp	75.96 ± 0.38 ^cs	76.24 ± 0.22 ^br	76.22 ± 0.36 ^br	76.54 ± 0.57 ^cr	77.36 ± 0.27 ^cq	74.25 ± 0.28 ^ct
a*	1	−2.25 ± 0.11 ^br	−1.56 ± 0.04 ^bp	−1.45 ± 0.08 ^ap	−1.28 ± 0.04 ^bp	−1.07 ± 0.02 ^cp	−1.47 ± 0.03 ^ap	−1.92 ± 0.08 ^aq
	10	−2.09 ± 0.07 ^bs	−1.24 ± 0.06 ^bq	−1.22 ± 0.11 ^aq	−1.16 ± 0.07 ^bq	−0.87 ± 0.07 ^bp	−1.24 ± 0.05 ^aq	−1.75 ± 0.02 ^ar
	20	−1.52 ± 0.06 ^as	−0.89 ± 0.03 ^aq	−1.08 ± 0.04 ^ar	−0.85 ± 0.06 ^aq	−0.52 ± 0.06 ^ap	−1.05 ± 0.06 ^ar	−1.63 ± 0.04 ^as
b*	1	15.62 ± 0.14 ^ap	14.25 ± 0.35 ^aq	14.36 ± 0.22 ^aq	14.62 ± 0.45 ^aq	14.36 ± 0.47 ^aq	14.58 ± 0.24 ^aq	14.36 ± 0.34 ^aq
	10	13.55 ± 0.31 ^bq	13.98 ± 0.27 ^bp	13.68 ± 0.36 ^bq	13.25 ± 0.33 ^bq	14.08 ± 0.31 ^ap	13.98 ± 0.41 ^bq	14.12 ± 0.24 ^ap
	20	12.14 ± 0.15 ^cq	13.74 ± 0.32 ^bp	13.47 ± 0.18 ^bp	13.42 ± 0.41 ^bp	13.98 ± 0.41 ^ap	13.69 ± 0.17 ^bp	13.08 ± 0.19 ^bp

Values presented as a mean of triplicate samples (±SD). Means not sharing a common letter(s) a, b, and c in a column or p, q, r, s and t in a row for each parameter are significantly different at p ≤ 0.05 as assessed by Duncan’s multiple range test. L* represents lightness; a* represents redness to greenness and b* represents yellowness to blueness.