Table 2.
Variation of color parameters of cooked pasta with flaxseed flour (FF) and flaxseed cake (FC).
| Sample | L * | a * | b * | ∆E * | WI |
|---|---|---|---|---|---|
| CON | 61.1 a ± 1.9 | 1.3 f ± 0.3 | 20.5 a ± 1.6 | - | 55.9 a ± 1 |
| FF5 | 49.2 b ± 1.3 | 4.6 bac ± 0.5 | 11.8 b ± 1.3 | 15.2 g ± 1.6 | 47.6 b ± 1 |
| FF9 | 46.7 c ± 0.7 | 5.3 a ± 0.4 | 8.8 c ± 0.7 | 19.0 f ± 0.8 | 45.7 cb ± 0.6 |
| FF13 | 45.5 dc ± 1.2 | 4.9 bac ± 0.4 | 6.3 ed ± 0.7 | 21.5 e ± 0.9 | 44.9 cd ± 1.2 |
| FF17 | 43.2 dfe ± 0.5 | 4.7 bac ± 0.7 | 5.0 efg ± 0.9 | 24.0 cd ± 0.4 | 42.8 fde ± 0.6 |
| FF20 | 42.3 fe ± 1.1 | 4.3 bdc ± 0.3 | 3.8 hig ± 0.4 | 25.4 cb ± 0.9 | 42.0 fe ± 1.1 |
| FF23 | 37.4 g ± 3.9 | 4.1 bc ± 0,4 | 3.6 hig ± 0.5 | 29.3 a ± 2.8 | 37.2 g ± 4 |
| FC5 | 46.6 c ± 2.9 | 4.3 bdc ± 0.9 | 12 b ± 2.6 | 17.4 f ± 2.2 | 45.0 cd ± 3.2 |
| FC 9 | 44.9 dc ± 0.6 | 4.6 bac ± 0.4 | 7.3 d ± 0.7 | 21.1 e ± 0.7 | 44.3 cde ± 0.6 |
| FC 13 | 44.5 dce ± 1.2 | 4.5 bc ± 0.4 | 5.4 ef ± 0.6 | 22.7 ed ± 0.6 | 44.1 cde ± 1.2 |
| FC 17 | 43.4 dfe ± 1.2 | 3.7 ed ± 0.2 | 3.2 hi ± 0.3 | 26.4 cb ± 0.8 | 43.2 cfde ± 1.2 |
| FC 20 | 42.0 fe ± 0.9 | 3.2 e ± 0.3 | 2.4 i ± 0.4 | 24.9 b ± 0.8 | 41.9 fe ± 0.9 |
| FC 23 | 41.4 f ± 2.0 | 3.1 e ± 0.6 | 2.1 i ± 0.8 | 27.1 cb ± 1.4 | 41.3 fe ± 0.9 |
Explanation: * concern CIE–lab color scale, ΔE*–the total color difference, WI–the whiteness index, data are presented as mean ± standard deviation. Data value of each parameter with different superscript letter in rows are significantly different (Duncan test, p ≤ 0.05).