. 2021 Jan 15;7:599737. doi: 10.3389/fnut.2020.599737

Table 3.

Physical and textural attributes of the four breads.

Characteristics	N	Bread samples
		WB	WMB	VB75	VB100	P-value
Physical, textural attributes
Loaf weight (g)	4			420.0 ± 1.6^a	421.8 ± 2.5^a	0.556
Baking loss (%)	4			10.4 ± 0.3^a	10.1 ± 0.5^a	0.556
Loaf volume (ml)	4			1,027.7 ± 25.1^a	1,047.3 ± 11.9^a	0.381
Specific loaf volume (mL/g)	4			2.5 ± 0.1^a	2.5 ± 0.0^a	0.498
Loaf crust color
L*	7	57.1 ± 6.5^b	53.26 ± 1.7^b	33.2 ± 1.0^a	35.56 ± 4.1^a	<0.0001
a*	7	17.5 ± 1.3^b	17.4 ± 1.1^b	14.3 ± 0.9^a	15.4 ± 0.7^a	<0.0001
b*	7	35.5 ± 2.9^b	33.0 ± 1.3^b	19.2 ± 1.2^a	22.1 ± 2.6^a	<0.0001
Loaf crumb color
L*	10	83.7 ± 2.8^c	77.8 ± 2.5^b	55.0 ± 4.5^a	55.4 ± 3.6^a	<0.0001
a*	10	−0.1 ± 0.2^a	2.0 ± 0.6^b	3.2 ± 0.8^c	4.3 ± 1.4^d	<0.0001
b*	10	10.3 ± 1.0^a	15.3 ± 1.8^b	36.1 ± 2.5^c	40.0 ± 1.8^d	<0.0001
Hardness (g)	5–9	8.49 ± 1.74^a	8.51 ± 1.00^a	8.68 ± 2.23^a	10.06 ± 1.09^a	0.131
Resilience (%)	5–9	28.78 ± 3.14^b	33.41 ± 3.22^c	27.06 ± 3.23^b	20.58 ± 2.65^a	<0.0001
Cohesion	5–9	0.74 ± 0.05^c	0.80 ± 0.04^c	0.60 ± 0.06^b	0.52 ± 0.02^a	<0.0001
Springiness (%)	5–9	84.74 ± 17.87^a	91.51 ± 1.84^a	87.55 ± 4.46^a	82.36 ± 5.62^a	0.170
Gumminess	5–9	6.21 ± 1.14^{a, b}	6.80 ± 0.80^b	5.19 ± 1.36^a	5.23 ± 0.51^a	0.006
Chewiness	5–9	5.41 ± 1.81^{a, b}	6.23 ± 0.79^b	4.59 ± 1.33^a	4.30 ± 0.43^a	0.007

Data is expressed as mean ± standard deviation. Values with different superscript in a row are significantly different (p <0.05). WB, white bread; WMB, wheatmeal bread, VB75 and VB100, breads with 75 g and 100 g pumpkin substitution. Means with different superscripts in a column are significantly different (p < 0.05). N= Number of replicates. L* indicates the lightness value, a* indicates the degree of redness, and b* indicates the degree of yellowness. A higher the L*, a*, and b* value means a higher degree of lightness, redness, and yellowness of the bread, respectively. A higher hardness, resilience, cohesion, gumminess, and chewiness value indicates a higher degree of bread crumb hardness, resilient, cohesion, springinessy, gumminess, and chewiness of the bread crumb, respectively, following the double compression measurements of using the texture analyser probe.