Table 4.
Colour parameters (mean ± standard deviation) of the control (C) and the reformulated muffins.
| Sample | L* | a* | b* | |
|---|---|---|---|---|
| Crust | C | 35.6 ± 1.3 d | 12.4 ± 0.2 e | 20.1 ± 2.2 e |
| WP-10 | 33.2 ± 2.2 c | 10.7 ± 0.4 d | 15.5 ± 1.4 d | |
| WP-20 | 31.8 ± 3.0 c | 9.76 ± 0.37 c | 14.2 ± 1.3 c | |
| RP-10 | 29.0 ± 4.0 b | 7.10 ± 0.62 b | 10.8 ± 0.5 b | |
| RP-20 | 26.3 ± 4.1 a | 4.30 ± 0.15 a | 6.14 ± 0.02 a | |
| Crumb | C | 45.4 ± 3.2 d | 6.19 ± 0.29 c | 18.9 ± 0.7 d |
| WP-10 | 37.3 ± 0.8 c | 6.87 ± 0.36 d | 14.9 ± 1.0 c | |
| WP-20 | 35.6 ± 3.9 bc | 7.24 ± 0.74 d | 14.6 ± 1.6 c | |
| RP-10 | 33.9 ± 2.6 b | 4.22 ± 0.21 b | 8.85 ± 0.68 b | |
| RP-20 | 29.7 ± 4.8 a | 3.83 ± 0.47 a | 5.79 ± 1.25 a |
WP-10: muffin with 10% of white product (WP); WP-20: muffin with 20% of WP; RP-10: muffin with 10% of red product (RP); RP-20: muffin with 20% of RP. Different letters in the same column denote significant differences between products. LSD test and p-value < 0.05.