Table 1. pH and color of ricotta formulated with various levels of lemon and green tangerine

Trait		Treatments
Trait		L3	L5	L7	G5	G7
pH		5.87±0.06^ab	5.42±0.05^c	5.11±0.02^d	5.93±0.03^a	5.80±0.01^b
Color	CIE L^*	92.33±0.15^ab	92.30±0.30^ab	92.23±0.06^ab	92.03±0.06^b	92.47±0.12^a
	CIE a^*	0.97±0.06^a	0.97±0.15^a	1.13±0.06^a	0.50±0.10^b	1.10±0.17^a
	CIE b^*	13.23±0.29^c	13.93±0.21^b	14.53±0.15^ab	14.10±0.36^b	15.00±0.56^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
L3, Ricotta with lemon 3%; L5, Ricotta with lemon 5%; L7, Ricotta with lemon 7%; G5, Ricotta with green tangerine 5%; G7, Ricotta with green tangerine 7%.