Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Table 3

Influence of the addition of encapsulated grape skin extract at different levels on colorimetric parameters and induction period (IP) of biscuits. Values are means ± SD (n = 3). The same superscript letter under each parameter indicates the means are not statistically different according to analysis of variance (ANOVA) and Tukey’s post hoc test (p < 0.01).

Grape skin extract addition						IP
on dough weight]	L	a	b	H(°)	C	[min]
0	39.83 ± 0.2	10.95 ± 0.1	15.63 ± 0.3	61.08 ± 0.4	19.08 ± 0.3	2325.5 ± 184.
1.2	34.84 ± 1.0	7.45 ± 0.8	10.43 ± 0.3	60.57 ± 4.2	12.83 ± 0.2	2020.0 ± 277.
2.3	30.30 ± 0.8	7.53 ± 0.1	6.76 ± 0.2	46.53 ± 0.6	10.12 ± 0.2	1953.5 ± 58.
3.5	28.99 ± 0.5	7.41 ± 0.3	5.42 ± 0.3	40.18 ± 1.3	9.18 ± 0.4	2038.0 ± 4.