. 2017 Apr 24;54(7):1827–1836. doi: 10.1007/s13197-017-2613-9

Table 2.

Effect of GCE on the physico-sensory characteristics of breads

Bread	Control	GCE (%)
Bread	Control	1	1.5	2
Moisture (%)	34.5 ± 0.08^a	34.8 ± 0.05^a	34.6 ± 0.12^a	34.5 ± 0.09^a
Volume (ml)	525 ± 5.01^a	530 ± 5.52^a	540 ± 5.0^ab	565 ± 5.51^b
Colour
L	67.76 ± 0.19^c	59.97 ± 0.11^b	59.17 ± 0.21^b	58.65 ± 0.17^a
a	−0.05 ± 0.01^a	−0.11 ± 0.01^b	−0.37 ± 0.02^c	−0.46 ± 0.02^d
b	12.1 ± 0.16^c	11.45 ± 0.14^b	11.02 ± 0.21^b	10.60 ± 0.13^a
TPA parameters
Hardness (N)	4.81 ± 0.19^a	4.73 ± 0.22^a	4.6 ± 0.24^a	4.38 ± 0.26^a
Cohesiveness	0.62 ± 0.02^a	0.6 ± 0.01^a	0.6 ± 0.04^a	0.59 ± 0.07^a
Springiness (mm)	12.32 ± 0.36^a	12.23 ± 0.33^a	12.22 ± 0.31^a	12.18 ± 0.38^a
Gumminess (N)	2.45 ± 0.04^a	2.55 ± 0.03^a	2.81 ± 0.02^a	2.86 ± 0.01^a
OQS (70)	63.5 ± 0.18^d	62 ± 0.22^c	60 ± 0.31^b	57.5 ± 0.28^a

OQS overall quality score of all combined crust and crumb characteristics, GCE green coffee extract, TPA texture profile analysis. Values in the row with the same letter in superscript are not significantly different from each other at p ≤ 0.05

L lightness, higher values indicate lighter colour, a, greenness; b, yellowness; higher colour intensity is indicated by higher values