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

Table 9

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

Bread formula	Color parameter
	L	a	b
Control	73.38 ±0.56	2.87 ±0.14	22.70 ±0.94
5%	72.32 ±0.35	3.08 ±0.02	23.93 ±0.45
10%	70.37 ±0.53	4.67 ±0.55	24.85 ±1.21
15%	68.77 ±2.16	4.38 ±0.78	25.15 ±2.57
20%	67.90 ±0.35	4.14 ±0.14	24.60 ±0.84
25%	67.40 ±0.68	4.32 ±0.10	25.08 ±0.92
30%	68.53 ±0.68	4.16 ±0.52	25.57 ±1.12

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