Table 3.

Color values of VCM cake crust, crumb and batter (n = 3)

VCM (%)	Crust			Crumb			Batter
	L*	a*	b*	L*	a*	b*	L*	a*	b*
0	58.28 ± 0.01a	7.21 ± 0.11a	25.03 ± 0.09a	56.47 ± 0.21a	0.92 ± 0.01a	16.80 ± 1.02a	47.76 ± 0.11a	0.26 ± 0.01a	16.31 ± 0.11a
5	57.24 ± 0.21a	8.81 ± 0.11b	26.16 ± 0.07a	56.27 ± 0.15a	1.06 ± 0.03a	18.18 ± 0.11b	47.43 ± 0.11a	0.28 ± 0.02a	17.28 ± 0.03ab
10	56.31 ± 0.11b	9.17 ± 0.12bc	28.71 ± 0.06b	54.43 ± 0.06b	1.18 ± 0.04b	18.76 ± 0.10b	44.72 ± 0.20b	0.39 ± 0.01a	18.15 ± 0.11b
15	54.08 ± 0.20c	9.21 ± 0.11c	32.51 ± 0.08c	52.31 ± 0.11c	1.32 ± 0.01b	19.27 ± 0.01c	43.86 ± 0.10b	0.46 ± 0.02b	19.54 ± 0.11c
20	51.22 ± 0.12d	10.01 ± 0.05d	34.91 ± 0.12d	52.17 ± 0.11c	1.87 ± 0.03d	20.73 ± 0.11d	43.58 ± 0.11b	0.95 ± 0.01c	20.16 ± 0.10c

Mean values with the same superscript letters within the same column do not differ significantly (p ≤ 0.05)