Table 1. Color analysis of the stirred yogurt incorporated with Lactarius hatsudake (LH) during the refrigerated storage

Parameter	Treatment	Storage time (d)
		1	14	28
CIE L*	C	92.45±0.43A	93.06±0.31A	92.73±0.90A
	0.5%	80.19±0.03Ba	76.06±0.85Bb	67.07±1.09Bc
	1.5%	65.55±0.67Ca	59.98±0.99Cb	55.21±0.24Cc
	3.0%	56.68±0.47Da	50.30±0.74Db	46.74±0.40Dc
CIE a*	C	–1.71±0.14D	–1.91±0.06D	–1.85±0.05D
	0.5%	2.58±0.10Cc	3.84±0.27Cb	7.13±0.12Ca
	1.5%	5.54±0.09Bc	7.75±0.14Bb	9.28±0.16Aa
	3.0%	6.52±0.05Ac	8.50±0.08Ab	8.87±0.20Ba
CIE b*	C	11.78±0.05Da	10.41±0.19Db	11.12±0.39Ca
	0.5%	15.06±0.25Cc	15.79±0.16Cb	19.24±0.22Ba
	1.5%	19.17±0.27Bc	20.62±0.40Bb	23.19±0.12Aa
	3.0%	21.98±0.21Ab	22.32±0.30Ab	23.18±0.38Aa

All values are means±SD (n=3).
Different capital letter superscripts in the same column indicate statistically significant differences p<0.05 between the yogurts fortified with different amounts of LH (one-way analysis of variance followed by Duncan post hoc test).
Different lowercase letter superscripts in the same line indicate statistically significant differences p<0.05 between the yogurts at different storage time (one-way analysis of variance followed by Duncan post hoc test).
C: the 0% fortified yogurt (as the control); 0.5%: 0.5% LH-fortified yogurt; 1.5%: 1.5% LH-fortified yogurt; 3.0%: 3.0% LH-fortified yogurt.