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. 2011 Jan 29;48(5):569–576. doi: 10.1007/s13197-010-0179-x

Table 3.

The means (n = 3) for the instrumental analyses of barley cookies

Treatment¹	Instrumental terms
	Water activity (Dough)	Water activity (Cookies)	Colour parameters
	Water activity (Dough)	Water activity (Cookies)	Lightness (L*)	Redness (a*)	Yellowness (b*)
0%	0.80^a	0.46^c	61.0^a	9. 6^bc	30.6^a
30%	0.80^ab	0.50^a	56.2^c	8.9^c	27.2^b
40%	0.79^b	0.47^bc	56.3^c	10.8^a	30.1^a
50%	0.79^c	0.50^a	57.1^bc	10.1^b	28.9^a
60%	0.78^c	0.49^ab	56.5^bc	11.5^a	30.5^a
70%	0.78^c	0.50^a	59.4^ab	10.0^b	29.4^a

¹% refers to percentage substitution of total all-purpose flour weight by barley flour

^a,b,cColumn means with no common superscript differ (p < 0.05).