Table 5 Color measurement (ΔE) (mean ± SE., n = 3) of yogurt incorporated with or without Phycocyanin and phycoerythrin for 28 days.

From: Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

Low-fat yogurt

Day 4to Day 1

Day 7 to day 1

Day 14 to day 1

Day 21 to day 1

Day 28 to day 1

(C)

2.20 ± 0.08(a)

4.53 ± 0.11(a)

9.50 ± 0.16(a)

13.84 ± 0.17(a)

18.93 ± 0.23(a)

(+ PE)

1.83 ± 0.09 (a)

2.72 ± 0.07(b)

5.73 ± 0.20(b)

8.70 ± 0.151(b)

11.53 ± 0.21 (b)

(+ PC)

1.65 ± 0.18 (a)

2.25 ± 0.22 (b)

4.68 ± 0.23(c)

7.48 ± 0.24 (c)

10.71 ± 0.21(b)

(PE + PC)

2.10 ± 0.13(a)

2.05 ± 0.13 (b)

4.65 ± 0.23(c)

7.40 ± 0.29 (c)

10.62 ± 0.25 (b)

  1. The data were expressed as means ± SE of three independent experiments in triplicate each. The same letter indicates that data are not significantly different from each other (P < 0.05, ANOVA followed by Tukey’s grouping tests).
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