Table 2 Changes in lightness (L), redness (a*), yellowness (b*), chroma (c), and hue (H) of yogurt samples during storage (4 °C)

89.32 ± 0.93^abcd

88.12 ± 0.53^a

88.10 ± 2.14^a

89.60 ± 1.11^abcd

89.32 ± 1.63^abcd

89.45 ± 0.93^abcd

90.63 ± 0.38^cde

89.93 ± 1.94^bcde

90.68 ± 0.77^de

88.65 ± 0.89^ab

89.03 ± 1.53^abc

91.35 ± 0.94^e

90.00 ± 1.18^bcde

88.55 ± 1.28^ab

90.40 ± 0.57^cde

90.88 ± 0.53^de

− 0.33 ± 0.54^a

2.38 ± 0.10^fg

1.25 ± 0.16^e

-0.03 ± 0.22^ab

0.17 ± 0.23^abc

2.08 ± 0.34^f

1.30 ± 0.70^e

0.18 ± 0.12^abc

0.73 ± 0.12^d

2.25 ± 0.05^fg

1.52 ± 0.17^e

0.53 ± 0.26^cd

0.12 ± 0.24^abc

2.63 ± 0.17^g

1.33 ± 0.26^e

0.38 ± 0.50^bcd

11.13 ± 0.62^bA

9.68 ± 0.39^aA

10.22 ± 0.59^abA

10.70 ± 0.98^ab

11.98 ± 0.39^bB

10.90 ± 0.74^aB

10.90 ± 1.27^aAB

11.18 ± 0.93^a

12.08 ± 0.39^B

11.62 ± 0.82^B

11.82 ± 0.63^B

11.45 ± 0.89

11.58 ± 0.15^AB

11.45 ± 1.15^B

11.53 ± 0.90^AB

11.43 ± 0.72

11.15 ± 0.60^A

9.98 ± 0.39^A

10.32 ± 0.59

10.70 ± 0.98

11.98 ± 0.39^BC

11.87 ± 1.82^B

11.30 ± 1.84

11.25 ± 1.02

12.08 ± 0.39^C

11.82 ± 0.82^B

11.92 ± 0.63

11.45 ± 0.89

11.58 ± 0.15^AB

11.75 ± 1.15^AB

11.63 ± 0.90

11.43 ± 0.72

87.48 ± 2.27^de

76.18 ± 0.18^a

83.03 ± 0.90^c

90.27 ± 1.23^f

88.75 ± 0.79^def

78.70 ± 1.86^b

83.37 ± 3.14^c

88.88 ± 0.76^ef

86.52 ± 0.68^d

78.98 ± 0.87^b

82.67 ± 1.15^c

87.42 ± 1.09^de

89.43 ± 1.18^ef

77.00 ± 0.64^ab

83.32 ± 1.74^c

88.20 ± 2.36^def