Table 2. Moisture, pH and color value of dairy whipped cream and plant-based pea protein whipped cream

Samples	Moisture contents (%)	pH	Color value
			L*	a*	b*
CON1)	57.41±0.072)a	6.76±0.00a	92.15±0.123)c	−1.67±0.02b	7.19±0.05a
PP	65.89±0.56b4)	6.75±0.00a	89.88±0.09a	−1.20±0.01c	11.25±0.17b
UPP	65.78±0.21b	6.78±0.03a	90.79±0.07b	−1.75±0.01a	12.10±0.05c

CON, commercially available dairy whipped cream; PP, plant-based pea protein whipped cream; UPP, plant-based ultrasonicated pea protein whipped cream.
Values are mean±SD (n=3).
Values are mean±SD (n=5).
^a-cMeans significantly different between groups of storage period by Duncan’s multiple range test. (p<0.05).