International Journal of Food Science / 2019 / Article / Tab 9

Research Article

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 formulaColor parameter
Lab

Control73.38 ±0.562.87 ±0.1422.70 ±0.94

5%72.32 ±0.353.08 ±0.0223.93 ±0.45

10%70.37 ±0.534.67 ±0.5524.85 ±1.21

15%68.77 ±2.164.38 ±0.7825.15 ±2.57

20%67.90 ±0.354.14 ±0.1424.60 ±0.84

25%67.40 ±0.684.32 ±0.1025.08 ±0.92

30%68.53 ±0.684.16 ±0.5225.57 ±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.