. 2020 Mar 9;57(7):2750–2757. doi: 10.1007/s13197-020-04315-7

Table 2.

Color profile (L*, a*, b*) analysis of control and fortified egg pasta samples

Pasta sample	L*	A*	B*
Control	70.8 ± 1.5^a	1.6 ± 0.3^a	23.0 ± 0.9^a
W:L	69.2 ± 2.5^a	2.3 ± 0.8^a	25.8 ± 1.3^a
W:B	71.7 ± 2.1^a	2.4 ± 0.4^a	24.9 ± 1.0^a
W:G	60.5 ± 0.3^b	2.1 ± 0.0^a	17.0 ± 0.2^b
W:M	56.1 ± 0.1^b	2.7 ± 0.0^a	13.1 ± 0.1^b

Data represent the mean ± one standard deviation (n = 3). Different letters for each column indicate significant differences (p < 0.05). Control: %100 wheat flour, W:L: %85 wheat flour + %15 lentil flour W:B: %85 wheat flour + %15 white kidney bean flour, W:G: %85 wheat flour + %15 grasshopper flour, W:M: %85 wheat flour + %15 mealworm flour