Table 3. Color parameters values of low-fat cupuassu goat milk yogurts during refrigerated storage

Parameters Sample Storage time (days)
0 7 14 21 28
L* WY 81.90±0.11b,D 82.09±0.21b,D 81.97±0.14b,D 81.89±0.15b,E 81.66±0.16a,E
SY 78.79±0.53b,C 78.16±0.37ab,C 78.27±0.42ab,C 78.28±0.32ab,C 77.85±0.67a,C
SIY 77.37±0.14b,B 76.21±1.37a,B 78.05±0.32b,B 78.14±0.14b,C 78.21±0.02b,C
SMY 77.61±0.09b,B 76.89±0.31a,B 76.75±0.10a,B 76.78±0.13a,B 76.69±0.22a,B
SWY 73.53±0.24b,A 71.84±0.82a,A 71.75±0.41a,A 71.95±0.42a,A 72.20±0.18a,A
a* WY –0.99±0.02b,E –0.96±0.03b,c,E –0.95±0.02c,E –0.97±0.01b,c,E –1.03±0.02a,E
SY –2.01±0.05a,AB –2.03±0.08a,B –2.00±0.03a,B –2.01±0.06a,A –2.01±0.14a,A
SIY –2.03±0.05b,A –2.23±0.20a,A –1.95±0.02b,c,B –1.86±0.06c,d,B –1.82±0.01d,B
SMY –1.59±0.03b,C –1.68±0.05a,C –1.57±0.01b,cC –1.59±0.04b,C –1.53±0.02c,C
SWY –1.36±0.02b,D –1.29±0.15a,D –1.28±0.04bc,D –1.25±0.20bcD –1.15±0.01c,D
b* WY 9.45±0.07a,C 9.28±0.07b,B 9.13±0.06a,C 9.19±0.04a,C 9.12±0.07a,C
SY 7.80±0.10c,A 7.57±0.16ab,A 7.36±0.09a,A 7.64±0.15bc,A 7.47±0.26ab,A
SIY 8.27±0.17b,B 7.13±0.94a,A 7.80±0.08b,B 7.99±0.08b,B 7.94±0.08b,B
SMY 9.72±0.03c,CD 9.54±0.16b,B 9.35±0.05a,C 9.33±0.10a,C 9.25±0.03a,C
SWY 12.23±0.12d,E 11.05±0.33a,C 11.67±0.26bc,E 11.52±0.25b,E 11.85±0.04c,E
Values were expressed as a mean±SD (n=3).
Different lowercase superscripts indicate significant differences among storage times (p<0.05).
Different uppercase superscripts indicate significant differences among treatments of goat milk yogurts (p<0.05).
L*, lightness; a*, redness; b*, yellowness; WY, whole yogurt; SY, skim yogurt; SIY, skim yogurt with inulin; SMY, skim yogurt with maltodextrin; SWY, skim yogurt with whey protein.