International Journal of Food Science / 2019 / Article / Tab 10

Research Article

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 formulaColor parameter
Lab

Control66.5 ±0.031.38 ±0.0219.67 ±0.19

5%66.15 ±0.061.75 ±0.0822.43 ±0.08

10%66.53 ±0.092.32 ±0.0423.72 ±0.14

15%64.28 ±0.223.12 ±0.0824.58 ±0.36

20%62.83 ±0.053.27 ±0.0725.63 ±0.14

25%62.15 ±0.174.73 ±0.0727.75 ±0.10

30%60.75 ±0.085.74 ±0.1227.68 ±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.