Table 4 The pH, TBARS and browning index value of the bone broth powder during storage

Storage times (mon)
Samples	0	1	2	3
pH
1	6.64^cC	6.76^bB	6.57^cD	6.91^bA
2	6.83^aC	6.95^aB	6.91^aB	7.12^aA
3	6.73^bC	6.93^aA	6.85^bB	6.93^bA
SEM	0.05	0.04	0.07	0.10
TBARS (mg malonaldehyde/kg product)
1	0.10^aC	0.15^aB	0.11^bC	0.20^bA
2	0.03^bC	0.05^bC	0.11^bB	0.20^bA
3	0.05^bC	0.07^bC	0.19^aB	0.26^aA
SEM	0.01	0.01	0.04	0.01
Browning index (BI)
1	0.06^bD	0.16^aC	0.21^bB	0.36^abA
2	0.09^aD	0.17^aC	0.22^bB	0.40^aA
3	0.09^aD	0.16^aC	0.28^aB	0.34^bA
SEM	0.01	0.01	0.01	0.03

SEM, Standard error of mean (n=6).
^a–c Different letters within the same column represent significant differences (p<0.05).
^A–D Different letters within the same row represent significant differences (p<0.05).
1, 20% MD added BBP; 2, 20% whey powder added BBP; 3, 10% MD and 10% whey powder added BBP.
BBP, bone broth powder; MD, maltodextrin.