Table 2 Color parameters of the powders.

From: Nutrient enhanced yogurt dressing using microencapsulated anthocyanins from red onion by-products for functional food applications

Sample

Storage Time

L*

a*

b*

Hue Angle

Chroma

ΔE

G1

0

22.64 ± 0.36aA

18.58 ± 0.13bA

 − 1.72 ± 0.08aA

359.91 ± 0.01aA

18.66 ± 0.04bA

14

22.49 ± 0.38aA

18.81 ± 0.26abA

–1.47 ± 0.06aA

359.92 ± 0.01aA

18.87 ± 0.05abA

0.37 ± 0.04bA

28

22.43 ± 0.40aA

19.32 ± 0.30aA

 − 1.28 ± 0.06aA

359.93 ± 0.02aA

19.36 ± 0.07aA

0.89 ± 0.04aA

G2

0

21.54 ± 0.32aB

17.95 ± 0.17bB

 − 0.98 ± 0.07aB

359.94 ± 0.01aA

17.98 ± 0.06bB

14

21.16 ± 0.30aB

18.14 ± 0.19abB

–0.88 ± 0.06aB

359.95 ± 0.01aA

18.16 ± 0.06abB

0.44 ± 0.04bA

28

20.81 ± 0.29bB

18.51 ± 0.22aB

 − 0.82 ± 0.05aB

359.96 ± 0.02aA

18.53 ± 0.07aB

0.93 ± 0.05aA

  1. Values with distinct lowercase letters indicate a statistically significant difference among each color parameter and storage duration(p<0.05). Values with distinct superscript uppercase letters indicate a significant difference among each color parameter and powdervariant (p<0.05).