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. 2020 Jan 17;6(1):e03042. doi: 10.1016/j.heliyon.2019.e03042

Figure 1.

Figure 1

Total carotenoid content of cookies supplemented with tomato powder and crude lycopene (n = 3). Results are expressed as means (n = 3) ± standard deviation.Values followed by same letter in a row & the column do not differ significantly (p ≤ 0.05). The letters ‘a, b, c, d’ denote difference within a row and ‘p, q, r, s’ within a column. DC: Control dough without any supplement; CC: Control cookie without any supplement; DL50: Dough with added crude lycopene (50 mg/100 g of flour); DL100: Dough with added crude lycopene (100 mg/100 g of flour); CL50: Cookie with added crude lycopene (50 mg/100 g of flour); CL100: Cookie with added crude lycopene (100 mg/100 g of flour); DT1: Dough with added tomato powder (2 g/100 g); DT2: Dough with added tomato powder (4g/100 g); CT1: Cookie with added tomato powder (2 g/100 g); CT2: Cookie with added tomato powder (4 g/100 g).