. 2023 May 15;11(8):4678–4687. doi: 10.1002/fsn3.3430

TABLE 5.

Color values of breads containing a mixture of oleaster and BC flours.

Sample	L*	a*	b*	∆E	Chroma
T₁	52.3 ± 0.34^a	−0.57 ± 0.04^b	31.73 ± 0.25^a	–	31.73 ± 0.2^a
T₂	42.88 ± 0.2^b	2.63 ± 0.03^a	26.81 ± 0.17^b	11.25 ± 0.17^a	26.94 ± 0.16^b
T₃	42.98 ± 0.4^b	2.36 ± 0.38^a	26.64 ± 0.16^b	11.17 ± 0.39^a	26.75 ± 0.17^b
T₄	43.24 ± 0.14^b	2.40 ± 0.3^a	26.7 ± 0.21^b	10.93 ± 0.16^a	26.81 ± 0.19^b

Note: T₁: Control, T₂: 0.75% OL flour + 0.75% BC flour, T₃: 1% OL flour + 1% BC flour, T₄: 1.25% OL + 1.25% BC flour. Results are presented as a mean value ± SD, the different superscript letters are significant in the same column (p < .05).