Table 3.

CIE L*a*b* values for crumb color of pan bread made with differently dried amla fruit powders

Level of dried amla,  %	L* values			a* values			b* values
	SD	OD	FD	SD	OD	FD	SD	OD	FD
Control	90.9 ± 0.4a	90.9 ± 0.4e	90.9 ± 0.4j	1.4 ± 0.2a	1.4 ± 0.2e	1.4 ± 0.2 k	23.9 ± 0.1a	23.9 ± 0.1d	23.9 ± 0.1f
0.25	77.7 ± 0.3b	80.7 ± 0.6f	79.0 ± 0.4 k	4.1 ± 0.1b	3.9 ± 0.1f	3.9 ± 0.1 m	15.8 ± 0.3b	17.6 ± 0.2e	15.7 ± 0.2 g
0.50	76.5 ± 0.6c	77.2 ± 0.7 g	78.0 ± 0.4 k	4.8 ± 0.1c	5.0 ± 0.1 h	4.7 ± 0.1n	16.1 ± 0.4b	17.4 ± 0.2e	15.0 ± 0.2 g
1.0	75.8 ± 0.8d	73.7 ± 0.4 h	72.5 ± 0.6 m	5.4 ± 0.1d	5.7 ± 0.1j	5.3 ± 0.1p	15.1 ± 0.1c	17.2 ± 0.3e	13.8 ± 0.3 h

Mean values with different superscripts differ significantly (P < 0.05) in rows for each L* a* b* values between SD, OD, and FD pan bread samples

Mean values with different subscripts differ significantly (P < 0.05) in columns for each L* a* b* values between different alma powder levels used in pan bread samples