Table 2.
Colour parameters of the crumbs of breads supplemented with chia expeller hydrolysates.
| Bread Formulation | L*2 | a*2 | b*2 | h (°) | ΔE |
|---|---|---|---|---|---|
| CB | 73.26 ± 0.74 | 4.88 ± 0.39 | 27.33 ± 0.39 | 79.88 ± 0.65 | 0.92 |
| B1 | 73.07 ± 0.50 | 4.13 ± 0.13 | 26.40 ± 0.59 | 81.11 ± 0.08 | 0.78 |
| B3 | 73.54 ± 1.05 | 4.27 ± 0.10 | 26.41 ± 0.18 | 80.82 ± 0.15 | 1.07 |
| B5 | 71.12 ± 1.19 | 4.68 ± 0.28 | 26.94 ± 0.33 | 80.15 ± 0.46 | 1.27 |
| B10 | 69.39 ± 1.26 b | 4.58 ± 0.13 | 26.15 ± 0.29 | 80.07 ± 0.17 | 1.30 |
Abbreviations are as follows: CB—Control bread; B1, B3, B5, and B10—Breads supplemented with 1, 3, 5, and 10 mg of chia expeller hydrolysate/g of flour. L*—Lightness; a*—Tendency for green–red coloration; b*—Tendency for blue–yellow coloration; h—Hue angle; ΔE—colour difference values. Values show the average of three values ± the standard deviation (SD). b indicates a significant difference between the means (p < 0.05; Tukey test).