Table 1. Changes in pH, fermentation rate, titratable acidity, and viable cell count

Attributes	Treatment	Addition of paprika juice (%)
Attributes	Treatment	0	2.5	5
pH	Red	4.53±0.00	4.51±0.00^A	4.45±0.01^B
	Orange	4.53±0.00	4.49±0.00^B	4.46±0.00^A
	Yellow	4.53±0.00^a	4.47±0.01^abC	4.44±0.00^bB
Fermentation rate (pH/h)	Red	–0.48±0.01	–0.43±0.35	–0.45±0.02
	Orange	–0.48±0.01	–0.47±0.01	–0.47±0.01
	Yellow	–0.48±0.01	–0.46±0.00	–0.46±0.01
Titratable acidity (%)	Red	0.72±0.00^c	0.88±0.00^b	0.95±0.01^aA
	Orange	0.72±0.00^c	0.88±0.01^b	0.89±0.01^aB
	Yellow	0.72±0.00^c	0.88±0.01^b	0.90±0.01^aB
Viable cells, Log₁₀ (CFU/g)	Red	10.35±0.07^b	10.45±0.07^ab	10.60±0.00^a
	Orange	10.30±0.14^b	10.50±0.14^ab	10.85±0.07^a
	Yellow	10.40±0.00	10.60±0.14	10.55±0.21

Values are mean±SD (n=3).
Different small letters (^a-c) in the same row and capitalized letter (^A-B) in the same column indicated significant difference (p<0.05).