Table 5.
Variation of color characteristics in muffins with varying levels of XanFlax powder addition.
| Color | XanFlax Content in Mix with Refined Wheat Flour (%) | ||||
|---|---|---|---|---|---|
| 0 | 5 | 10 | 20 | 40 | |
| L* | 82.22 ± 0.85 a | 67.93 ± 0.74 b | 62.11 ± 1.48 c | 54.89 ± 1.10 d | 47.85 ± 1.92 e |
| a* | –2.29 ± 0.21 e | 1.54 ± 0.17 d | 3.61 ± 0.26 c | 5.41 ± 0.20 b | 6.87 ± 0.09 a |
| b* | 34.69 ± 0.86 a | 21.09 ± 0.45 b | 18.20 ± 0.06 c | 16.67 ± 0.15 d | 15.02 ± 0.42 e |
Values (means ± SDs) within rows followed by different lower-case superscript letters are significantly different at p < 0.05 by Duncan’s multiple range test. L*, brightness/darkness; a*, (+) redness/(−) greenness; b*, (+) yellowness/(−) blueness.