Table 3. Color properties of raw and agglomerated WPI-fortified SMP samples with different SMP/WPI ratios

Sample		Color
Sample		CIE L*	CIE a*	CIE b*
Raw powder	SMP	95.3±0.11^a	–3.39±0.05^a	18.5±0.12^a
	SMP9/WPI1	94.8±0.09^b	–2.94±0.06^b	18.1±0.09^a
	SMP8/WPI2	94.5±0.05^c	–2.36±0.02^c	17.1±0.03^b
	SMP7/WPI3	94.3±0.06^de	–2.11±0.03^d	16.8±0.07^b
Agglomerated powder	SMP	94.2±0.12^ef	–3.53±0.07^e	21.2±0.43^c
	SMP9/WPI1	94.0±0.06^fg	–3.11±0.02^f	20.5±0.10^d
	SMP8/WPI2	93.9±0.08^gh	–2.59±0.03^g	19.5±0.37^e
	SMP7/WPI3	93.8±0.05^h	–2.15±0.04^d	18.4±0.15^a

Values are the means of three measurements±SD.
Mean values in the same column with different letters are significantly different (p<0.05).
The SMP (skim milk powder) was mixed with WPI (whey protein isolate) at different ratios of 9:1 (SMP9/WPI1), 8:2 (SMP8/WPI2), and 7:3 (SMP7/WPI3).