Table 2.
Color and Textural characteristics of bread and muffin
| Parameters | Control bread | Tomato bread | Control muffin | Tomato muffin |
|---|---|---|---|---|
| Color parameter | ||||
| L* | 72.41 ± 2.25a | 58.18 ± 2.11b | 82.26 ± 1.211 | 60.39 ± 1.322 |
| a* | 2.11 ± 0.11b | 23.28 ± 1.12a | 1.95 ± 0.222 | 21.96 ± 1.121 |
| b* | 15.30 ± 1.12b | 44.76 ± 1.22a | 29.53 ± 1.512 | 35.53 ± 2.691 |
| TPA parameters | ||||
| Hardness (N) | 3.68 ± 0.45a | 0.011 ± 0.02b | 70.82 ± 0.341 | 47.14 ± 0.632 |
| Adhesiveness (N s) | 0.23 ± 0.03a | 0.27 ± 0.04a | 0.40 ± 0.032 | 0.59 ± 0.071 |
| Springiness | 0.87 ± 0.05b | 0.99 ± 0.10a | 0.98 ± 0.112 | 1.62 ± 0.721 |
| Cohesiveness | 0.72 ± 0.02b | 0.77 ± 0.15a | 0.71 ± 0.062 | 0.99 ± 0.051 |
| Gumminess | 1.17 ± 0.30b | 1.34 ± 0.03a | 50.79 ± 0.111 | 46.88 ± 0.442 |
| Chewiness | 4.58 ± 0.52b | 5.32 ± 0.44a | 50.03 ± 0.432 | 96.49 ± 0.771 |
Values are presented as mean ± standard deviation (n = 3)
Values with different alphabetical superscripts differ significantly in a row at p < 0.05 for each test
Values with different numeric superscripts differ significantly in a row at p < 0.05 for each test