Exploration of Foods and Foodomics

From: Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties

Table 1

Instrumental color analysis of beverage samples

Treatment	Color parameter
Treatment	L*	a*	b*
A	31.57 ± 0.02^a	1.21 ± 0.05^e	39.63 ± 0.21^e
B	35.46 ± 0.10^b	1.02 ± 0.02^d	37.12 ± 0.19^d
C	37.67 ± 0.04^c	0.70 ± 0.05^c	31.22 ± 0.31^c
D	42.30 ± 0.10^d	0.65 ± 0.02^b	28.25 ± 0.05^b
E	49.04 ± 0.01^e	0.54 ± 0.03^a	25.37 ± 0.11^a

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The data is presented as mean ± standard deviation (n = 3). For every parameter, the data with small letters as superscripts are significantly different (P < 0.05). A: 0 mL soy whey, 100 mL orange juice; B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice