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).