Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Table 4

Colour characteristics of OSM and seasoned salt formulations.

Colour characteristics	OSMt	OSMa	SS1t	SS1a	SS2t	SS2a	SS3t	SS3a
	63.52 ± 0.69^A	63.76 ± 0.40^A	64.57 ± 0.14^A	63.95 ± 0.28^A	63.69 ± 1.01^A	64.29 ± 0.71^A	64.07 ± 0.47^A	63.45 ± 1.28^A
	52.09 ± 0.12^A	47.08 ± 0.01^B	51.54 ± 0.01^A	49.35 ± 0.01^C,F	55.30 ± 0.01^D	49.88 ± 0.02^C	56.67 ± 0.01^E	48.79 ± 0.01^F
	−3.17 ± 0.20^A	−2.43 ± 0.17^B	−3.22 ± 0.09^A	−3.22 ± 0.06^A	−3.20 ± 0.20^A	−3.25 ± 0.09^A	−3.52 ± 0.15^A	−3.29 ± 0.16^A
	−0.38 ± 0.02^A	−0.55 ± 0.02^A	0.15 ± 0.02^B	−0.85 ± 0.04^C	0.62 ± 0.01^D	−1.12 ± 0.01^E	0.84 ± 0.01^F	−1.09 ± 0.03^C,E
	26.61 ± 0.29^A	26.22 ± 0.03^A,B	26.27 ± 0.29^A,B	26.21 ± 0.18^A,B	25.54 ± 0.03^B,C	25.98 ± 0.24^A,B	25.14 ± 0.48^C	25.87 ± 0.31^A,B,C
	16.49 ± 0.07^A	19.50 ± 0.01^B	15.02 ± 0.01^C	19.42 ± 0.02^D	14.81 ± 0.01^E	19.84 ± 0.01^F	14.79 ± 0.00^E	19.11 ± 0.01^G
	26.80 ± 0.28^A,C	26.34 ± 0.05^A,B,C	26.46 ± 0.29^A,B,C	26.41 ± 0.19^A,B,C	25.74 ± 0.03^B,C,D	26.18 ± 0.25^C	25.39 ± 0.49^D	26.07 ± 0.32^A,B,C,D
	16.50 ± 0.07^A	19.51 ± 0.01^B	15.02 ± 0.01^C	19.44 ± 0.02^D	14.82 ± 0.01^E	19.87 ± 0.01^F	14.81 ± 0.01^E	19.14 ± 0.01^G
	6.06 ± 0.44^A		5.13 ± 0.20^B		7.59 ± 0.01^C		9.19 ± 0.01^D
	15.31 ± 0.63^A,D,E	17.37 ± 0.42^B	14.17 ± 0.64^B,C	13.45 ± 0.67^A,B	18.08 ± 0.38^D,E	16.27 ± 0.31^A,C,D	15.80 ± 0.73^E	16.29 ± 1.28^A,B

Values are presented as mean ± SD of three measurements. Values marked with different ^A–E capital letters in the same row are significantly different at the level. Subscripts “0” and “6” refer to the colour value of samples at the beginning of storage and after 6 months. : total colour differences between samples in transparent and amber bottles. : total colour differences between samples at the beginning of storage and after 6 months.