Table 3.

Colour parameters of crust and crumb of flour (0 % BCF) and BCF incorporated rice muffins with/without XG

Muffin	Crust			Crumb
	L*	a*	b*	L*	a*	b*
0 % BCF	71.2 ± 0.2e	2.1 ± 0.0f	25.7 ± 1.1e	71.8 ± 0.3f	1.2 ± 0.0e	21.2 ± 0.2f
0 % BCF + XG	74.5 ± 0.3f	2.1 ± 0.0f	28.6 ± 0.3f	76.4 ± 0.8g	0.4 ± 0.0d	19.9 ± 0.2e
3 % BCF	51.2 ± 0.2d	−4.3 ± 0.0b	7.7 ± 0.1b	54.8 ± 0.4d	−3.4 ± 0.1b	8.6 ± 0.2d
3 % BCF + XG	53.4 ± 0.2d	−3.9 ± 0.1c	9.3 ± 0.1d	58.4 ± 1.2e	−3.3 ± 0.0b	8.8 ± 0.2d
6 % BCF	43.4 ± 0.6c	−4.7 ± 0.2a	5.1 ± 0.1a	46.6 ± 0.5b	−3.8 ± 0.1a	6.1 ± 0.0b
6 % BCF + XG	44.2 ± 0.8c	−2.8 ± 0.1d	8.0 ± 0.4c	50.6 ± 0.3c	−3.1 ± 0.1c	6.8 ± 0.0c
9 % BCF	36.7 ± 0.5a	−3.1 ± 0.1c	5.6 ± 0.3a	43.0 ± 0.9a	−3.4 ± 0.1b	5.6 ± 0.1a
9 % BCF + XG	39.5 ± 0.6b	−2.4 ± 0.1e	7.2 ± 0.1b	45.8 ± 0.3b	−3.3 ± 0.1b	5.6 ± 0.2a

BCF, Black carrot fibre; XG, Xanthan gum

Values are mean ± SD. Means with same letter in a column did not differ significantly (P > 0.05)