. 2019 Aug 10;8(8):337. doi: 10.3390/foods8080337

Table 2.

Color of intermediate wheatgrass flour subjected to different tempering conditions.

L	Incubation Time/Temperature
L	4 h		8 h		24 h
Target Moisture (%)	30 °C	45 °C	30 °C	45 °C	30 °C	45 °C
NT	85.90 ± 0.63 ^b	85.35 ± 0.86 ^b	85.75 ± 0.43 ^b	86.25 ± 0.31	84.70 ± 0.28 ^b	86.11 ± 0.59 ^b
12	88.34 ± 0.11 ^a	87.89 ± 0.22 ^a	88.09 ± 0.17 ^a	88.03 ± 0.26	86.84 ± 1.25 ^ab	87.76 ± 0.35 ^a
14	88.57 ± 0.25 ^a	88.25 ± 0.14 ^a	88.72 ± 0.01 ^a	88.51 ± 0.22	88.98 ± 0.04 ^a	88.14 ± 0.07 ^a
a
NT	−6.19 ± 0.06 ^a	−5.99 ± 0.00 ^a	−5.86 ± 0.04 ^a	−6.07 ± 0.16 ^a	−5.52 ± 0.35 ^a	−6.10 ± 0.11 ^a
12	−6.93 ± 0.05 ^b	−7.05 ± 0.07 ^b	−6.83 ± 0.07 ^b	−6.93 ± 0.08 ^b	−6.58 ± 0.19 ^b	−6.78 ± 0.07 ^b
14	−7.15 ± 0.11 ^b	−7.14 ± 0.02 ^b	−7.06 ± 0.11 ^b	−7.23 ± 0.06 ^b	−7.08 ± 0.13 ^b	−7.09 ± 0.05 ^c
b
NT	19.24 ± 0.69 ^b	18.95 ± 0.11 ^c	18.90 ± 0.29 ^c	19.33 ± 0.23 ^c	18.27 ± 0.65	19.24 ± 0.56 ^b
12	20.32 ± 0.06 ^ab	20.56 ± 0.03 ^b	20.35 ± 0.31 ^b	20.69 ± 0.48 ^b	19.58 ± 1.14	20.51 ± 0.34 ^ab
14	21.32 ± 0.33 ^a	21.34 ± 0.36 ^a	21.40 ± 0.07 ^a	21.84 ±0.31 ^a	21.32 ± 0.13	21.29 ± 0.35 ^a

¹ NT, nontempered control flours. Different lowercase letters represent significant (p < 0.05) differences among samples incubated at the same temperature and for the same length, but tempered to different target moistures (i.e., across columns). Target moisture did not significantly affect L values of samples incubated at 45 °C for 8 h and b values of samples incubated at 30 °C for 24 h.