TABLE 3.
Results of the color analysis of brioche‐type bread crust and crumb with different microalgae incorporations (1% C. vulgaris White [W], 1% C. vulgaris Honey [H], and 1% C. vulgaris White/C. vulgaris Honey [W/H]), and comparison with the crumb of control brioche (C) with egg.
| Formulations | Crust | Crumb | ΔE | |||||
|---|---|---|---|---|---|---|---|---|
| L* | a* | b* | L* | a* | b* | Crust | Crumb | |
| C | 44.58 ± 8.58a | 18.54 ± 2.13a | 30.38 ± 4.82a | 64.13 ± 2.95a | 2.17 ± 0.39a | 22.06 ± 1.84a | – | – |
| W | 54.06 ± 9.29b | 12.87 ± 3.89b | 33.82 ± 3.23c | 64.89 ± 2.90a | −0.78 ± 0.70b | 23.85 ± 1.08b | 13.31 ± 8.26a | 4.65 ± 0.91a |
| H | 71.62 ± 6.36c | 4.44 ± 4.76c | 33.02 ± 7.40c | 72.12 ± 3.19b | −1.90 ± 0.40c | 34.68 ± 0.95c | 31.72 ± 6.91b | 15.70 ± 2.08b |
| W/H | 62.03 ± 14.76d | 10.71 ± 6.53b | 29.13 ± 3.49b | 69.97 ± 2.20b | 1.86 ± 0.15d | 21.66 ± 0.91d | 20.96 ± 14.15c | 6.02 ± 1.97c |
Note: ΔE represents color differences. Different letters in a column represent statistically significant differences (p‐value <.05, Kruskal–Wallis, Games–Howell).