Table 2.
Instrumental colour evaluation (Chroma, °h, WI, and ΔE) for fresh SP, hot-air-dried, and freeze-dried flours from the three studied varieties. For each column, different letters indicate significant differences (p < 0.05).
| Processing | Variety | Chroma | °h 1 | WI | ΔE |
|---|---|---|---|---|---|
| Raw material | Bonita | 25.5 a ± 2.5 | 97.9 h ± 1.4 | 71.1 g ± 2.1 | - |
| HAD | 17.5 bc ± 0.5 | 94.6 g ± 0.3 | 80.4 b ± 0.9 | 9.5 b ± 0.7 | |
| FD | 16.0 b ± 0.5 | 101.5 i ± 0.2 | 82.6 b ± 0.8 | 12.0 c ± 1.0 | |
| Raw material | Bellevue | 50.3 f ± 5.3 | 60.7 e ± 2.6 | 42.5 a ± 5.4 | - |
| HAD | 37.6 e ± 1.7 | 75.1 f ± 0.6 | 56.7 e ± 0.8 | 18.2 a ± 0.6 | |
| FD | 32.2 d ± 0.6 | 47.7 d ± 0.3 | 61.8 f ± 1.1 | 21.5 e ± 0.8 | |
| Raw material | NP1648 | 24.7 a ± 4.2 | 6.7 b ± 2.9 | 33.8 c ± 4.2 | - |
| HAD | 19.0 c ± 0.7 | 5.0 a ± 0.3 | 50.1 d ± 1.1 | 16.8 d ± 1.0 | |
| FD | 26.3 a ± 0.6 | 20.3 c ± 0.3 | 45.1 a ± 1.5 | 17.8 a ± 1.4 |
1 The °h values of hot-air-dried and freeze-dried NP1648 flours were reduced to the first quadrant of the colour space.