. 2012 Apr 26;51(9):1784–1794. doi: 10.1007/s13197-012-0696-x

Table 3.

Color and hardness of gels created from wheat/canna and wheat/konjac composite flours

Wheat/canna and wheat/konjac ratio	Wheat/canna composite flours				Wheat/conjac composite flours
Wheat/canna and wheat/konjac ratio	L*	a*	b*	Firmness (g)	L*	a*	b*	Firmness (g)
HPW
100:0	67.2 ± 1.8^ab	−0.2 ± 0.0^g	8.6 ± 0.2^g	23.2 ± 2.3^a	72.9 ± 1.3^a	−0.4 ± 0.1^g	9.1 ± 0.2^de	23.2 ± 2.3^a
75:25	63.5 ± 1.9^bc	1.5 ± 0.1^e	11.7 ± 0.2^ef	21.4 ± 2.9^b	63.8 ± 2.8^b	1.5 ± 0.2^e	9.5 ± 0.6^cde	18.1 ± 1.1^bc
50:50	55.9 ± 1.7^d	2.3 ± 0.1^c	13.1 ± 0.5^d	18.2 ± 2.2^bc	59.3 ± 1.2^c	2.1 ± 0.1^cd	10.0 ± 0.3^bc	10.9 ± 1.1^d
25:75	59.9 ± 2.1^cd	3.0 ± 0.2^b	16.1 ± 0.6^b	9.9 ± 1.6^d	58.9 ± 1.3^c	2.3 ± 0.3^bc	10.4 ± 0.6^ab	2.3 ± 0.2^e
0:100	59.5 ± 1.9^cd	3.6 ± 0.2^a	17.9 ± 0.6^a	1.7 ± 0.4^e	59.4 ± 1.3^c	2.7 ± 0.1^a	11.0 ± 0.4^a	1.7 ± 0.4^e
LPW
100:0	72.2 ± 2.8^a	−0.8 ± 0.1^h	7.7 ± 0.5^g	20.1 ± 1.1^abc	73.8 ± 1.6^a	−0.7 ± 0.1^g	7.5 ± 0.3^f	20.0 ± 1.1^b
75:25	69.8 ± 2.0^a	0.9 ± 0.2^f	10.5 ± 0.2^f	17.9 ± 3.3^bc	71.8 ± 2.1^a	1.1 ± 0.1^f	8.8 ± 0.3^e	15.4 ± 1.8^c
50:50	59.4 ± 2.1^d	1.8 ± 0.2^d	11.9 ± 0.5^de	17.3 ± 0.9^c	65.7 ± 2.8^b	1.8 ± 0.2^de	9.9 ± 0.3^bcd	8.6 ± 0.7^d
25:75	58.9 ± 3.1^d	2.7 ± 0.1^b	14.6 ± 0.8^c	8.8 ± 0.8^d	64.7 ± 1.6^b	2.4 ± 0.1^abc	11.1 ± 0.2^a	1.7 ± 0.3^e
0:100	56.5 ± 2.9^d	3.6 ± 0.3^a	16.9 ± 0.8^ab	1.7 ± 0.4^e	59.3 ± 0.9^c	2.7 ± 0.2^ab	11.2 ± 0.3^a	1.7 ± 0.4^e

All data reported on dry basis and represent the mean of four replicates ± standard deviation. Means followed by a different superscript in each column are significantly different (p < 0.05). HPW: High protein wheat composite flour; LPW: Low protein wheat composite flour