Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 10

Color parameters of crumb of quinoa flour-based flat bread.

Bread formula	Color parameter
	L	a	b
Control	66.5 ±0.03	1.38 ±0.02	19.67 ±0.19
5%	66.15 ±0.06	1.75 ±0.08	22.43 ±0.08
10%	66.53 ±0.09	2.32 ±0.04	23.72 ±0.14
15%	64.28 ±0.22	3.12 ±0.08	24.58 ±0.36
20%	62.83 ±0.05	3.27 ±0.07	25.63 ±0.14
25%	62.15 ±0.17	4.73 ±0.07	27.75 ±0.10
30%	60.75 ±0.08	5.74 ±0.12	27.68 ±0.13

Values with the different letter in the same column were significantly different at p≤0.05. L is lightness; a is redness; b is yellowness.