. 2015 Jul 19;52(12):7954–7963. doi: 10.1007/s13197-015-1953-6

Table 2.

Colour parameters of maize flours and particle size fractions

Fraction (μm)	YM200	WM200	PM200	YM500	WM500	PM500
L*
WF_m	63.13 ± 0.16^b	66.41 ± 0.33^c	54.49 ± 0.06^a	62.35 ± 0.02^b	65.25 ± 0.22^c	53.80 ± 0.03^a
500–250	–	–	–	52.09 ± 0.01^a	58.72 ± 0.02^c	53.16 ± 0.04^b
250–200	–	–	–	53.17 ± 0.02^b	62.27 ± 0.02^c	51.59 ± 0.03^a
200–125	55.45 ± 0.01^c	65.02 ± 0.02^e	49.49 ± 0.01^a	58.22 ± 0.01^d	66.74 ± 0.03^f	52.61 ± 0.03^b
125–80	60.67 ± 0.06^c	65.35 ± 0.02^e	50.75 ± 0.02^a	66.36 ± 0.01^f	64.02 ± 0.02^d	51.82 ± 0.03^b
80–63	63.26 ± 0.03^d	62.56 ± 0.02^c	51.13 ± 0.02^a	66.46 ± 0.05^f	64.31 ± 0.03^e	52.40 ± 0.02^b
63–40	64.46 ± 0.02^c	63.13 ± 0.03^b	54.11 ± 0.02^a	69.49 ± 0.02^e	65.73 ± 0.02^d	54.23 ± 0.05^a
< 40	62.78 ± 0.03^b	–	52.67 ± 0.28^a	66.96 ± 0.04^c	–	53.01 ± 0.02^a
WF_c, Eq. (3)	61.68 ± 0.03^d	65.36 ± 0.02^f	51.95 ± 0.08^a	59.28 ± 0.03^c	62.23 ± 0.02^e	52.72 ± 0.03^b
a*
WF_m	−0.79 ± 0.01^a	0.12 ± 0.02^b	2.94 ± 0.02^d	−0.87 ± 0.03^a	0.19 ± 0.03^b	2.22 ± 0.02^c
500–250	–	–	–	1.48 ± 0.04^b	0.29 ± 0.01^a	2.78 ± 0.01^c
250–200	–	–	–	−0.69 ± 0.03^a	0.05 ± 0.01^b	2.04 ± 0.04^c
200–125	0.90 ± 0.05^d	0.18 ± 0.03^c	2.79 ± 0.03^f	−0.68 ± 0.03^a	−0.05 ± 0.01^b	2.14 ± 0.02^e
125–80	−0.57 ± 0.03^b	0.04 ± 0.03^d	2.96 ± 0.03^f	−1.54 ± 0.02^a	−0.26 ± 0.02^c	2.21 ± 0.03^e
80–63	−1.02 ± 0.03^b	−0.03 ± 0.02^d	3.04 ± 0.01^f	−1.65 ± 0.03^a	−0.37 ± 0.04^c	2.31 ± 0.02^e
63–40	−1.18 ± 0.03^b	−0.10 ± 0.01^d	3.12 ± 0.03^f	−1.76 ± 0.03^a	−0.41 ± 0.02^c	2.33 ± 0.04^e
< 40	−1.36 ± 0.02^b	–	2.94 ± 0.02^d	−1.60 ± 0.02^a	–	2.26 ± 0.03^c
WF_c, Eq. (3)	−0.78 ± 0.03^b	0.07 ± 0.02^d	2.98 ± 0.02^f	−1.01 ± 0.03^a	−0.13 ± 0.02^c	2.28 ± 0.03^e
b*
WF_m	17.24 ± 0.03^e	7.47 ± 0.15^c	0.55 ± 0.03^a	20.92 ± 0.01^f	8.59 ± 0.18^d	2.54 ± 0.02^b
500–250	–	–	–	34.12 ± 0.04^c	10.37 ± 0.01^b	6.81 ± 0.01^a
250–200	–	–	–	29.31 ± 0.03^c	9.22 ± 0.02^b	3.11 ± 0.02^a
200–125	30.99 ± 0.03^f	8.80 ± 0.02^c	2.22 ± 0.02^a	26.40 ± 0.01^e	9.61 ± 0.01^d	2.73 ± 0.02^b
125–80	20.65 ± 0.03^e	7.92 ± 0.01^c	0.97 ± 0.01^a	22.04 ± 0.01^f	9.93 ± 0.01^d	1.77 ± 0.02^b
80–63	16.73 ± 0.02^e	7.61 ± 0.01^c	0.30 ± 0.01^a	17.58 ± 0.02^f	9.12 ± 0.02^d	0.79 ± 0.01^b
63–40	16.07 ± 0.01^e	7.28 ± 0.01^c	−0.30 ± 0.02^a	16.17 ± 0.02^f	8.42 ± 0.01^d	0.30 ± 0.01^b
< 40	13.80 ± 0.01^d	–	−0.56 ± 0.01^a	13.04 ± 0.02^c	–	−0.07 ± 0.02^b
WF_c, Eq. (3)	18.12 ± 0.02^e	8.10 ± 0.01^c	−0.49 ± 0.01^a	21.12 ± 0.02^f	9.80 ± 0.01^d	−0.16 ± 0.02^b
ΔE*, Eq. (2)^⋆
WF_m	7.86	7.11	–	9.72	9.18	–
500–250	–	–	–	22.34	11.76	–
250–200	–	–	–	18.19	8.03	–
200–125	17.71	5.41	–	12.43	4.50	–
125–80	7.60	4.74	–	3.69	6.75	–
80–63	5.11	7.31	–	1.84	6.09	–
63–40	4.38	6.69	–	2.99	4.51	–
< 40	7.11	–	–	5.74	–	–

Data are presented as means ± standard deviation. Data value of each parameter with different superscript letters in rows are significantly different, P ≤ 0.05. Colour parameters of size fractions of yellow (YM), white (WM) and purple (PM) maize flours obtained milling dried maize kernels with sieves of 200 (200) or 500 μm (500) and also the experimental data of whole flour (WF_m) and calculated values by Eq, (3) (WF_c)

^⋆ΔE* was evaluated taken commercial flours as references: yellow maize flour (L_r ^* = 67.9, a_r ^* = −1.87, b_r ^* = 18.7) and white maize flour (L_r ^* = 69.7, a_r ^* = −0.99, b_r ^* = 6.35) (Collar et al. 2014)