Table 5 Color parameters of ice cream samples

From: Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

Sample

L*(D65)

a(D65)

b(D65)

ΔE

IC

35.49 ± 0.04b

9.04 ± 0.03b

9.38 ± 0.03a

-

ICBC 1

35.01 ± 0.01c

8.92 ± 0.01 d

9.07 ± 0.01c

0.58

ICBC 3

35.81 ± 0.03a

9.11 ± 0.02a

9.41 ± 0.03a

0.33

ICBC 5

35.83 ± 0.05a

8.99 ± 0.02c

9.32 ± 0.04b

0.35

  1. Results are mean standard deviation (n = 10 determinations). Values followed by different superscript letters (a, b, c, and d) in the same column are significantly different (p < 0.05).
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