. 2014 Oct 9;52(7):4423–4431. doi: 10.1007/s13197-014-1521-5

Table 3.

Effect of different proportion of fruits and starchy vegetable powders on instrumental colour quality of gluten free biscuits

Biscuit samples		L	a	b	Hue	Chroma
Biscuits with PP
CW0P0^a		66.54 ± 1.74^a	8.70 ± 1.23^b	31.87 ± 1.00^a	74.77 ± 1.72^a	33.04 ± 1.24^a
WP0		46.89 ± 0.71^d	8.55 ± 0.45^b	25.82 ± 1.36^c	71.65 ± 1.36^c	27.20 ± 1.28^c
WP1		49.81 ± 1.02^bc	8.63 ± 0.52^b	28.06 ± 0.63^b	72.92 ± 0.80^abc	29.36 ± 0.70^b
WP2		45.28 ± 0.31^e	10.61 ± 0.71^a	25.91 ± 0.37^c	67.74 ± 1.45^d	28.00 ± 0.38^bc
WP3		42.93 ± 1.34^f	11.23 ± 0.60^a	25.12 ± 1.67^cd	65.87 ± 1.72^d	27.52 ± 1.57^c
Biscuits with MP
CW0P0		66.54 ± 1.74^a	8.70 ± 1.23^b	31.87 ± 1.00^a	74.77 ± 1.72^a	33.04 ± 1.24^a
WM0		46.89 ± 0.71^d	8.55 ± 0.45^b	25.82 ± 1.36^c	71.65 ± 1.36^c	27.20 ± 1.28^c
WM1		49.57 ± 0.93^c	7.72 ± 0.75^bc	23.67 ± 0.20^de	71.97 ± 1.47^c	24.90 ± 0.43^d
WM2		49.59 ± 0.29^c	7.02 ± 0.64^cd	22.19 ± 0.52^e	72.47 ± 1.13^bc	23.28 ± 0.67^e
WM3		51.20 ± 0.58^b	6.39 ± 0.20^d	22.33 ± 1.36^e	74.01 ± 0.84^ab	23.23 ± 1.34^e
F value	T	54.0197^**	62.75^**	42.29^**	29.23^**	61.12^**
	P	509.2237^**	1.02^ns	76.85^**	16.04^**	65.35^**
	TP	25.0670^**	17.7^**	7.63^*	15.70^**	10.23^**
CD (5 %)	T	0.69	0.48	0.68	0.9	0.70
	P	1.08	0.76	1.08	1.42	1.11
	TP	1.53	1.077	1.53	2.01	1.57

W water chestnut, WP water chestnut powder, PP potato powder, MP Makhana powder, T type of biscuits, P level of potato or Makhana powder, TP interaction of T and P, ns non significant; n = 4

^*Significant at p ≤ 0.05

^**Significant at p ≤ 0.01

^a–fControl prepared using refined wheat flour