Table 3.
Colorimetric parameters of the samples of flours produced according to method A and B at different flour concentrations of bracts, stems, and stems–bracts mix (0, 5, 7.5, 10%), as well as 100% bracts, stems, and mix.
| Sample | Brown Index (100-L) |
a* | b* |
|---|---|---|---|
| Pure flours | |||
| 1SC | 10.26 ± 0.01 l | −2.38 ± 0.00 q | 17.17 ± 0.00 ab |
| 2FAB (A) | 34.56 ± 0.01 c | −1.21 ± 0.01 p | 16.94 ± 0.01 a–c |
| FAB (B) | 38.70 ± 0.01 b | 2.91 ± 0.00 a | 18.02 ± 0.00 a |
| 3FAS (A) | 44.69 ± 0.01 a | 2.68 ± 0.02 b | 17.53 ± 0.01 a |
| FAS (B) | 41.36 ± 0.00 b | 2.29 ± 0.01 c | 15.74 ± 0.01 d–f |
| 4FAM (A) | 39.31 ± 0.04 b | 0.71 ± 0.02 f | 17.55 ± 0.01 a |
| FAM (B) | 39.40 ± 0.03 b | 2.36 ± 0.01 c | 15.28 ± 0.01 d–g |
| Mixes | |||
| FAB-5% (A) | 22.75 ± 0.01 h–k | −2.01 ± 0.01 p | 15.27 ± 0.01 d–g |
| FAB-5% (B) | 17.75 ± 0.03 i | −0.42 ± 0.01 k | 15.98 ± 0.01 c–e |
| FAB-7.5% (A) | 22.72 ± 0.02 h–k | −1.93 ± 0.01 op | 15.55 ± 0.02 d–f |
| FAB-7.5% (B) | 25.74 ± 0.12 f–h | 0.83 ± 0.01 e | 15.97 ± 0.04 c–e |
| FAB-10% (A) | 23.84 ± 0.01 g–j | −1.87 ± 0.01 o | 15.68 ± 0.01 d–f |
| FAB-10% (B) | 26.31 ± 0.01 d–f | 1.02 ± 0.01 d | 16.21 ± 0.02 b–d |
| FAS-5% (A) | 20.71 ± 0.01 ki | −0.44 ± 0.03 k | 15.09 ± 0.04 d–g |
| FAS-5% (B) | 23.37 ± 0.04 g–k | 0.08 ± 0.01 h | 14.58 ± 0.01 f–h |
| FAS-7.5% (A) | 24.15 ± 0.69 g–j | −0.11 ± 0.01 j | 14.71 ± 0.01 f–h |
| FAS-7.5% (B) | 25.63 ± 0.07 f–h | 0.36 ± 0.00 g | 14.31 ± 0.01 g–h |
| FAS-10% (A) | 27.55 ± 0.02 de | 0.34 ± 0.02 g | 14.93 ± 0.04 e–h |
| FAS-10% (B) | 28.81 ± 2.52 d | 0.66 ± 0.08 f | 13.75 ± 1.02 h |
| FAM-5% (A) | 20.76 ± 0.01 ki | −1.12 ± 0.01 m | 15.09 ± 0.01 d–g |
| FAM-5% (B) | 21.72 ± 0.01 jk | −0.14 ± 0.01 j | 14.89 ± 0.01 e–h |
| FAM-7.5% (A) | 23.59 ± 0.01 g–k | −1.01 ± 0.01 m | 15.35 ± 0.01 d–g |
| FAM-7.5% (B) | 24.32 ± 0.15 g–j | 0.38 ± 0.00 g | 15.14 ± 0.01 d–g |
| FAM-10% (A) | 26.20 ± 0.01 d–f | −0.78 ± 0.01 l | 15.08 ± 0.01 d–g |
| FAM-10% (B) | 26.01 ± 0.00 d–f | 0.65 ± 0.01 f | 15.28 ± 0.01 d–g |
Data are expressed as mean ± standard deviation. Values in a column indicated by different letters are significantly different (p ≤ 0.001) based on Tukey’s HSD. 1SC = semolina control 100%; 2FAB = flour of artichoke bracts to the 5/7.5/10/100%; 3FAS-5% = flour of artichoke stems to the 5/7.5/10/100%; 4FAM-5% = mixes 5/7.5/10/100%.