Table 3. Color of curd prepared with addition of four different types of double emulsions
L*
a*
b*
Control
88.01 ± 0.33
a
−1.84 ± 0.03
a
6.71 ± 0.21
ab
A
87.78 ± 0.10
a
−1.86 ± 0.08
a
6.57 ± 0.08
b
B
87.74 ± 1.03
a
−1.86 ± 0.09
a
7.07 ± 0.41
a
C
87.87 ± 0.12
a
−1.87 ± 0.02
a
6.64 ± 0.05
ab
D
87.27 ± 0.22
a
−1.82 ± 0.04
a
6.72 ± 0.04
ab