## 3 Results and Discussion
### Color Evaluation of the Foamy Confectionery Products
It was also found that the values  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{} & \multicolumn{6}{c}{**Samples of the Foamy Confectionery Products (First Day)**} \\ \multicolumn{1}{c}{**CIELab**} & \multicolumn{1}{c}{**CS**} & **10\% PPMS** & **15\% PPMS** & **20\% PPMS** & **25\% PPMS** & **30\% PPMS** \\ \multicolumn{1}{c}{**Chromatic Parameters**} & \multicolumn{1}{c}{} & & & & & \\ \hline L* & 79.03 \(\pm\) 0.11 \({}^{\text{f}}\) & 76.1 \(\pm\) 0.07 \({}^{\text{d,e}}\) & 74.06 \(\pm\) 0.06 \({}^{\text{d}}\) & 71.89 \(\pm\) 0.11 \({}^{\text{c}}\) & 69.76 \(\pm\) 0.08 \({}^{\text{b}}\) & 65.34 \(\pm\) 0.12 \({}^{\text{a}}\) \\ a* & \(-\)2.07 \(\pm\) 0.03 \({}^{\text{a}}\) & 6.08 \(\pm\) 0.05 \({}^{\text{b}}\) & 8.14 \(\pm\) 0.07 \({}^{\text{b}}\) & 13.56 \(\pm\) 0.06 \({}^{\text{c}}\) & 20.76 \(\pm\) 0.11 \({}^{\text{d}}\) & 35.01 \(\pm\) 0.09 \({}^{\text{e}}\) \\ b* & 23.01 \(\pm\) 0.09 \({}^{\text{a}}\) & 30.21 \(\pm\) 0.12 \({}^{\text{b}}\) & 38.02 \(\pm\) 0.05 \({}^{\text{c}}\) & 44.92 \(\pm\) 0.08 \({}^{\text{d}}\) & 52.04 \(\pm\) 0.05 \({}^{\text{e}}\) & 61.14 \(\pm\) 0.11 \({}^{\text{f}}\) \\ \(\Delta\)E* & - & 11.27 \(\pm\) 0.08 \({}^{\text{a}}\) & 18.83 \(\pm\) 0.06 \({}^{\text{b}}\) & 27.85 \(\pm\) 0.07 \({}^{\text{c}}\) & 38.08 \(\pm\) 0.08 \({}^{\text{d}}\) & 54.93 \(\pm\) 0.10 \({}^{\text{e}}\) \\ C* & 23.1 \(\pm\) 0.07 \({}^{\text{a}}\) & 30.82 \(\pm\) 0.08 \({}^{\text{b}}\) & 38.88 \(\pm\) 0.06 \({}^{\text{c}}\) & 46.92 \(\pm\) 0.07 \({}^{\text{d}}\) & 56.03 \(\pm\) 0.08 \({}^{\text{e}}\) & 70.45 \(\pm\) 0.09 \({}^{\text{f}}\) \\ YI & 41.59 \(\pm\) 0.09 \({}^{\text{a}}\) & 56.71 \(\pm\) 0.10 \({}^{\text{b}}\) & 73.34 \(\pm\) 0.07 \({}^{\text{b}}\) & 89.27 \(\pm\) 0.09 \({}^{\text{c}}\) & 106.57 \(\pm\) 0.09 \({}^{\text{d}}\) & 133.68 \(\pm\) 0.10 \({}^{\text{e}}\) \\ BI & 156.1 \(\pm\) 0.10 \({}^{\text{d}}\) & 155.54 \(\pm\) 0.09 \({}^{\text{d}}\) & 149.85 \(\pm\) 0.06 \({}^{\text{c}}\) & 147.8 \(\pm\) 0.08 \({}^{\text{b}}\) & 147.07 \(\pm\) 0.07 \({}^{\text{a}}\) & 149.41 \(\pm\) 0.11 \({}^{\text{c}}\) \\  & **Samples of the Foamy Confectionery Products (Recommended Day of Storage–both day)** & & & & & \\ L* & 78.58 \(\pm\) 0.26 \({}^{\text{f}}\) & 75.15 \(\pm\) 0.21 \({}^{\text{a}}\) & 75.32 \(\pm\) 0.18 \({}^{\text{d}}\) & 71.35 \(\pm\) 0.22 \({}^{\text{c}}\) & 68.99 \(\pm\) 0.21 \({}^{\text{b}}\) & 65.05 \(\pm\) 0.19 \({}^{\text{a}}\) \\ a* & \(-\)1.06 \(\pm\) 0.02 \({}^{\text{a}}\) & 5.03 \(\pm\) 0.05 \({}^{\text{b}}\) & 7.45 \(\pm\) 0.08 \({}^{\text{c}}\) & 13.04 \(\pm\) 0.05 \({}^{\text{d}}\) & 20.12 \(\pm\) 0.10 \({}^{\text{e}}\) & 34.25 \(\pm\) 0.11 \({}^{\text{f}}\) \\ b* & 22.04 \(\pm\) 0.13 \({}^{\text{a}}\) & 30.54 \(\pm\) 0.09 \({}^{\text{b}}\) & 37.89 \(\pm\) 0.11 \({}^{\text{c}}\) & 44.18 \(\pm\) 0.14 \({}^{\text{d}}\) & 51.41 \(\pm\) 0.11 \({}^{\text{e}}\) & 60.85 \(\pm\) 0.17 \({}^{\text{f}}\) \\ \(\Delta\)E* & - & 11.00 \(\pm\) 0.14 \({}^{\text{a}}\) & 18.69 \(\pm\) 0.15 \({}^{\text{b}}\) & 27.23 \(\pm\) 0.17 \({}^{\text{c}}\) & 37.46 \(\pm\) 0.13 \({}^{\text{d}}\) & 54.19 \(\pm\) 0.15 \({}^{\text{e}}\) \\ C* & 22.07 \(\pm\) 0.09 \({}^{\text{a}}\) & 30.95 \(\pm\) 0.07 \({}^{\text{b}}\) & 38.62 \(\pm\) 0.10 \({}^{\text{c}}\) & 46.06 \(\pm\) 0.09 \({}^{\text{d}}\) & 55.21 \(\pm\) 0.11 \({}^{\text{e}}\) & 69.83 \(\pm\) 0.16 \({}^{\text{f}}\) \\ YI & 40.07 \(\pm\) 0.14 \({}^{\text{a}}\) & 58.06 \(\pm\) 0.19 \({}^{\text{b}}\) & 73.63 \(\pm\) 0.17 \({}^{\text{b}}\) & 88.46 \(\pm\) 0.21 \({}^{\text{c}}\) & 106.46 \(\pm\) 0.16 \({}^{\text{d}}\) & 133.64 \(\pm\) 0.17 \({}^{\text{e}}\) \\ BI & 157.73 \(\pm\) 0.15 \({}^{\text{d}}\) & 154.09 \(\pmof parameters a* and b* in the samples with PPMS were higher than in the case of the CS. This is probably due to the natural coloring pigments, carotenoids, in the PPMS.