Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

Table 2

Color and texture analysis of bran enriched Chapatti.

(a)  

Type of bran & supplementation level (%)	𝐿^∗	𝑎^∗	𝑏^∗	Hue angle (°)	Cutting force (N)
Control	66.83	3.14	15.20	74.76	5.25
Wheat bran
5	65.15	3.76	15.36	74.86	6.52
10	63.59	4.62	15.58	73.86	6.60
Mean	64.37	4.18	15.47	74.36	6.56
Rice bran
5	61.32	4.08	17.15	76.31	5.88
10	56.92	6.41	16.52	73.48	5.96
Mean	59.12	5.24	16.83	74.90	5.92
Oat bran
5	57.48	4.64	16.33	69.26	5.28
10	62.60	4.78	16.92	75.47	5.32
Mean	60.04	4.71	16.62	72.36	5.30
In combination
5	62.41	4.04	16.93	76.10	5.96
10	61.44	4.63	15.74	75.01	6.02
Mean	61.92	4.28	16.33	75.56	5.99

(b)  

Mean ± SE	𝐿^∗	𝑎^∗	𝑏^∗	Hue angle (°)	Cutting force (N)
Bran
Wheat	64.37^c±0.35	4.18^a±0.20	15.47^a±0.05	74.36^b±0.23	6.56^d±0.02
Rice	59.12^a±0.98	5.24^b±0.52	16.83^d±0.14	74.90^c±0.63	5.92^b±0.02
Oat	60.04^b±1.14	4.71^c±0.03	16.62^c±0.13	72.36^a±1.39	5.30^a±0.01
In combination	61.92^d±0.22	4.28^d±0.11	16.33^b±0.27	75.56^d±0.25	5.99^c±0.02
Level mean
5%	61.59^b±0.83	4.13^b±0.31	16.44^b±0.21	74.14^a±0.86	5.91^a±0.13
10%	61.14^a±0.77	5.11^a±0.08	16.19^a±0.17	74.46^b±0.24	5.97^b±0.14