Table 5 The color parameters of the bone broth powder during storage

Storage times (mon)
Samples	0	1	2	3
L* (lightness)
1	77.42^aA	76.66^aA	75.45^aB	72.44^bC
2	75.62^bA	74.95^bB	73.68^bC	73.52^aC
3	75.73^bA	75.57^aA	74.17^abB	73.77^aC
SEM	0.20	0.13	0.17	0.12
a* (redness)
1	–1.01^bA	–1.36^bB	–1.91^cC	–2.13^aD
2	–0.96^aA	–1.31^aB	–1.74^aC	–2.12^aD
3	–1.02^bA	–1.38^bB	–1.85^bC	–2.16^bD
SEM	0.01	0.01	0.02	0.01
b* (yellowness)
1	4.11^cB	4.37^cA	3.05^cC	2.45^cD
2	7.61^aA	7.18^aB	7.12^aB	5.60^aC
3	6.33^bA	5.89^bB	5.84^bB	4.09^bC
SEM	0.10	0.07	0.08	0.09

SEM, Standard error of mean (n=6).
^a–c Different letters within the same column represent significant differences (p<0.05).
^A–D Different letters within the same row represent significant differences (p<0.05).
1, 20% MD added BBP; 2, 20% whey powder added BBP; 3, 10% MD and 10% whey powder added BBP.
BBP, bone broth powder; MD, maltodextrin.