Table 4.
Effect of carob flour addition on the colour of cakes and cookies
| Cake crust | Cake crumb | Cookie | |||||||
|---|---|---|---|---|---|---|---|---|---|
| L* | Hue | Chroma | L* | Hue | Chroma | L* | Hue | Chroma | |
| Rice flour (Control) | 61.71b | 69.72b | 29.64b | 71.75b | 85.39c | 15.84d | 67.17b | 79.23b | 16.79c |
| ST (15 g/100 g) | 37.22a | 7.40a | 9.74a | 41.00a | 26.64b | 12.03c | 42.11a | 11.65a | 8.67b |
| MT (15 g/100 g) | 35.81a | 357.54c | 7.89a | 38.00a | 10.51a | 9.03b | 39.41a | 349.21d | 7.10a |
| LT (15 g/100 g) | 32.23a | 326.26d | 7.61a | 35.37a | 351.59d | 7.09a | 38.96a | 339.62c | 6.67a |
| Standard error | 2.06 | 2.27 | 0.73 | 1.73 | 1.50 | 0.26 | 1.05 | 1.92 | 0.23 |
Different letters in the same column mean significantly different each other (p ≤ 0.05)
ST short time roasted, MT medium time roasted, LT long time roasted