Table 5 Color parameters of yogurt samples during storage at 4 °C

66.31 ± 1.17^A,a

63.47 ± 0.60^B,bc

61.08 ± 0.71^C,a

0.41 ± 0.55^B,b

1.05 ± 0.12^A,a

0.85 ± 0.19^A,a

15.28 ± 0.75^A,b

7.14 ± 0.13^B,c

6.46 ± 0.35^B,c

63.25 ± 1.69^B,b

66.86 ± 1.72^A,ab

61.25 ± 1.83^C,a

1.18 ± 0.32^A,ab

1.08 ± 0.41^A,a

0.91 ± 0.16^A,a

16.55 ± 0.16^A,b

5.79 ± 0.45^B,d

6.95 ± 0.46^B,c

61.01 ± 0.54^B,bc

68.66 ± 1.04^A,a

62.13 ± 1.05^B,a

1.82 ± 0.31^A,a

− 0.28 ± 0.04^B,b

− 0.85 ± 0.53^B,b

15.12 ± 0.44^A,b

5.20 ± 0.12^B,d

6.40 ± 0.08^B,c

58.31 ± 0.31^B,cd

64.75 ± 2.36^A,bc

59.74 ± 1.06^B,ab

− 0.16 ± 0.11^A,d

− 0.18 ± 0.26^A,b

− 0.20 ± 0.37^A,b

30.06 ± 0.12^A,a

10.42 ± 0.53^B,b

12.00 ± 0.80^B,a

55.44 ± 0.62^B,d

64.06 ± 0.92^A,bc

57.16 ± 0.64^B,b

− 0.33 ± 0.15^A,c

− 0.31 ± 0.12^A,b

− 0.37 ± 0.15^A,b

29.84 ± 0.44^A,a

11.77 ± 0.14^B,a

13.06 ± 0.20 ^B,a

60.60 ± 1.96^A,bc

61.28 ± 0.56^A,c

60.56 ± 1.39^A,a

− 0.67 ± 0.33^A,c

− 0.61 ± 0.13^A,b

− 0.32 ± 0.41^A,b

27.09 ± 2.52^A,a

7.80 ± 0.39 ^B,c

9.47 ± 0.31 ^B,b