Table 3.
Changes in color (Hunter’s L, a, and b) of barley yogurt during the storage period at 4°C.

Sample	Period of storage (days)	L*	a*	b*
Control	1	82.92±0.18bc	-2.12±0.10b	7.12±0.51b
	3	84.53±0.10a	-2.00±0.06a	8.28±0.21a
	6	83.75±0.04ba	-2.08±0.02ba	7.27±0.21b
	9	83.37±0.21bc	-2.12±0.16b	6.85±0.25cb
	12	82.76±0.14c	-2.16±0.11b	6.03±0.08c
Barley yogurt	1	75.78±0.23c	-0.20±0.04ba	13.49±0.16a
	3	76.84±0.51a	-0.05±0.03a	13.24±0.19a
	6	76.47±0.07ba	-0.37±0.15bc	12.97±0.12ba
	9	76.71±0.21ba	-0.30±0.16bac	13.01±0.05ba
	12	76.29±0.23b	-0.50±0.06c	12.63±0.08b

The values indicate the mean±SD of triplicate.
Means with the same letter in column are not significantly different by Duncan’s multiple range test (p<0.05).
L ; lightness, a ; redness, b ; yellowness.