Table Info

Table 1.

Instrumental color analysis of beverage samples

Treatment	Color parameter
Treatment	L*	a*	b*
A	31.57 ± 0.02^a	1.21 ± 0.05^e	39.63 ± 0.21^e
B	35.46 ± 0.10^b	1.02 ± 0.02^d	37.12 ± 0.19^d
C	37.67 ± 0.04^c	0.70 ± 0.05^c	31.22 ± 0.31^c
D	42.30 ± 0.10^d	0.65 ± 0.02^b	28.25 ± 0.05^b
E	49.04 ± 0.01^e	0.54 ± 0.03^a	25.37 ± 0.11^a

The data is presented as mean ± standard deviation (n = 3). For every parameter, the data with small letters as superscripts are significantly different (P < 0.05). A: 0 mL soy whey, 100 mL orange juice; B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice

Declarations

Acknowledgments

The authors are thankful to the Department of Food Science and Technology, University of Kashmir (190006) for providing the necessary facility to conduct the present research work.

Author contributions

HAP: Conceptualization, Supervision, Investigation, Methodology, Writing—original draft. JAR: Conceptualization, Data curation, Supervision, Methodology, Writing—review & editing. AM: Formal analysis, Writing—review & editing.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

All relevant data is contained within the manuscript.

Funding

This work is funded by Indian Council of Medical Research [F.N. 5/9/1451/2022-Nut.] The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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