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.