Table 2. Change in the color of paprika yogurt according to addition of paprika juice

Color value Treatment Addition of paprika juice (%)
0 2.5 5
CIE L* (Lightness) Red 90.41±0.04a 84.14±0.04bC 80.71±0.04cC
Orange 90.41±0.04a 86.40±0.25bB 86.56±0.02bB
Yellow 90.41±0.04a 91.13±0.02aA 90.42±0.07bA
CIE a* (Redness) Red –4.29±0.02c 6.89±0.20bA 11.19±0.54aA
Orange –4.29±0.02c –2.42±0.06bB 0.98±0.02aB
Yellow –4.29±0.02c –4.92±0.06bC –5.38±0.10cC
CIE b* (Yellowness) Red 19.27±0.05c 15.28±0.20bB 18.36±0.23aB
Orange 19.27±0.05c 17.85±0.53bA 25.64±0.03aA
Yellow 19.27±0.05c 13.94±0.05bC 16.97±0.35aC
Values are mean±SD (n=3).
Different small letters (a-c) in the same row and capitalized letter (A-C) in the same column indicated significant difference (p<0.05).