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. 2013 Oct 17;52(4):2359–2365. doi: 10.1007/s13197-013-1198-1

Table 1.

Effect of spinach powder on hunter colour values, instrumental texture and sensory quality of chapaties prepared using chapati premixes

Parameters	Dried Spinach powder (%)
Parameters	0	1	3	5	7	10
Hunter colour values*
Lightness (L)	87.86^a ± 1.21	84.12^b ± 1.02	80.87^c ± 1.01	76.12^d ± 0.90	72.30^e ± 0.85	68.15^f ± 0.83
Redness (a)	1.95^a ± 0.02	1.92^a ± 0.02	1.85^b ± 0.01	1.72^c ± 0.02	1.65^d ± 0.03	1.58^e ± 0.01
Yellowness(b)	11.85^a ± 0.41	13.26^b ± 0.32	16.40^c ± 0.43	19.52^d ± 0.42	21.82^e ± 0.62	27.12^f ± 0.72
Instrumental texture*
Hardness (N)	6.51^a ± 0.11	6.53^a ± 0.12	7.79^b ± 0.11	9.47^c ± 0.14	12.99^d ± 0.16	16.52^f ± 0.21
Springiness (mm)	1.18^a ± 0.02	1.16^a ± 0.01	1.12^c ± 0.01	1.05^d ± 0.02	0.94^e ± 0.01	0.85^f ± 0.02
Gumminess (N, mm)	2.62^a ± 0.02	2.58^a ± 0.03	2.30^c ± 0.01	2.01^d ± 0.01^d	1.82^d ± 0.01^e	1.64^f ± 0.02
Sensory quality**
Colour	8.3^a ± 0.12	8.4^b ± 0.13	8.3^c ± 0.12	8.6^d ± 0.16	8.0^e ± 0.11	7.5^f ± 0.12
Aroma	8.3^a ± 0.11	8.4^b ± 0.13	8.5^c ± 0.14	8.6^d ± 0.13	8.0^e ± 0.12	7.4^e ± 0.10
Taste	8.3^a ± 0.11	8.4^b ± 0.12	8.3^c ± 0.13	8.6^d ± 0.15	8.0^e ± 0.11	7.3^f ± 0.10
Texture	8.3^a ± 0.10	8.4^b ± 0.10	8.4^c ± 0.12	8.5^d ± 0.15	7.9^e ± 0.11	7.2^f ± 0.10
Overall Acceptability (OAA)	8.3^a ± 0.12	8.4^b ± 0.13	8.4^c ± 0.14	8.6^d ± 0.15	8.0^e ± 0.13	7.2^f ± 0.10

*Mean ± SD (n = 3)

**Mean ± SD (n = 15)

^a–fValues within the same row followed by different superscripts differ significantly (p ≤ 0.05)