Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Table 5

Volume and image analysis parameters of analyzed bread samples.

Sample	Volume; (mL)	Mean cell area; (mm^2)	Cell density; (cells/cm^2)	(%)	Cell/total area
K	^a	^a	^d	^a	^a
SBK 0/80	^b	^b	^c	^b	^a
SB 10/80	^c	^c	^b	^c	^c
SB 20/80	^d	^c	^b	^c	^c
SBK 0/120	^bc	^d	^a	^d	^b
SB 10/120	^bc	^c	^b	^bc	^b
SB 20/120	^bc	^c	^b	^c	^b

Presented data are mean values deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.