Table 9.
Effect of substitution of amaranth flour on colour of bread.
| Crust colour | Crumb colour | |||||
|---|---|---|---|---|---|---|
| L∗ | a∗ | b∗ | L∗ | a∗ | b∗ | |
| Wheat flour (100%) | 50.16 ± 0.43dD | 16.20 ± 0.32aD | 34.21 ± 0.21bA | 73.31 ± 0.20dA | 1.56 ± 0.31aD | 19.25 ± 0.05aD |
| A5+95% wheat flour | 52.10 ± 0.20dC | 17.47 ± 0.06aC | 33.58 ± 0.09bB | 69.65 ± 0.06dB | 1.75 ± 0.08aC | 19.82 ± 0.05aC |
| A10+90% wheat flour | 54.83 ± 0.22dB | 17.99 ± 0.08aB | 33.08 ± 0.06aC | 68.90 ± 0.54dC | 1.88 ± 0.04aB | 20.09 ± 0.07aB |
| A15+85% wheat flour | 54.21 ± 0.31dA | 18.45 ± 0.09aA | 32.24 ± 0.07aD | 67.43 ± 0.57dD | 1.96 ± 0.03aA | 21.78 ± 0.05aA |
Data represents the mean ± standard deviation (n = 3). Means followed by capital letter superscripts in a row differ significantly (p ≤ 0.05), and means followed by the same small letter superscripts in a column differ significantly (p ≤ 0.05).