Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Table 2

Color parameters , , , Chroma, and hue angle of yogurt samples enriched with guarana extracts GAE (0%, 0.5%, 1%, 2%, 3%, and 4% w/w).

Treatment GAE % w/w				Chroma	Hue
0.0%
0.5%
1.0%			^d
2.0%
3.0%
4.0%

^a,b,c,d,eValues with different superscript letters indicate significant differences () among treatments.