Table 1. Changes in color of coffee-containing milk beverage with and without cacao nibs extract stored at 4°C for 4 wk

Storage (wk)	Sample	Color			Brownness
Storage (wk)	Sample	L*	a*	b*	Brownness
0	N10	44.22°0.02^abcd	4.80°0.09^de	13.78°0.80^a	0.9036°0.001^b
	N20	42.04°3.22^bcde	4.98°0.23^d	14.49°0.68^a	0.9413°0.109^a
	N30	39.58°3.59^e	5.04°0.10^d	14.02°0.34^a	0.9246°0.064^a
	C10	43.79°0.00^abcd	6.64°0.23^ab	13.13°0.68^a	0.9364°0.010^a
	C20	40.81°1.84^cde	6.89°0.44^a	14.39°0.67^a	0.9373°0.046^a
	C30	40.61°4.52^de	6.29°0.24^b	14.48°0.71^a	0.9315°0.097^a
4	N10	46.25°1.04^a	4.35°0.37^e	13.62°3.51^a	0.7685°0.089^e
	N20	44.72°2.37^abc	3.55°0.49^f	13.45°1.56^a	0.7678°0.058^e
	N30	45.88°1.94^ab	3.68°0.36^f	13.21°2.48^a	0.8458°0.008^c
	C10	43.72°1.61^abcd	5.66°0.12^c	15.06°0.12^a	0.7541°0.043^e
	C20	44.69°1.63^abc	5.23°0.49^cd	14.77°0.97^a	0.8193°0.062^d
	C30	44.54°1.57^abcd	5.34°0.54^cd	14.76°1.00^a	0.8627°0.026^c

Data are expressed as mean°SD of triplicate experiments.
Means in the same column with different superscripts are significantly different (p<0.05).
N, extract-free beverage stored at 10°C, 20°C, and 30°C; C, beverage containing cacao nibs extract stored at 10°C, 20°C, and 30°C.