Table 5.
Color of gluten‐free cookies
Treatment | L* | a* | b* | Hue angle | Chroma |
---|---|---|---|---|---|
Raw | 73.3 ± 0.82a | 3.20 ± 0.32a | 26.17 ± 0.50a | 6.97 ± 0.62a | 26.36 ± 0.52a |
Cooked | 72.3 ± 0.08a | 2.87 ± 0.26a | 24.67 ± 0.22b | 6.64 ± 0.54a | 24.83 ± 0.25b |
Germinated | 66.8 ± 0.41b | 7.79 ± 0.27b | 30.89 ± 0.14c | 14.15 ± 0.44b | 31.85 ± 0.17c |
GSB | 71.8 ± 0.99a | 3.43 ± 0.23a | 25.74 ± 0.16a | 7.59 ± 0.46a | 25.97 ± 0.18a |
Means followed by different letters within the same column is significantly different at p ≤ .05.