. 2021 Jul 30;26(15):4641. doi: 10.3390/molecules26154641

Table 2.

Colorimetric parameters and proximate macronutrients composition of the analysed breads.

.	C	CO5	CO10	CO15	CO30	CO50	CH5	CH10	CH15	CH30	CH50
Colorimetric parameters of crumb ‡
L*	66.89 ± 0.31 ^d	67.91 ± 0.27 ^e	68.92 ± 0.60 ^f	70.55 ± 0.44 ^g	75.43 ± 0.24 ^h	79.01 ± 0.80 ⁱ	60.77 ± 0.25 ^c	54.64 ± 0.35 ^b	54.07 ± 0.31 ^b	51.84 ± 0.37 ^a	52.18 ± 0.32 ^a
a*	3.06 ± 0.08 ^d	3.03 ± 0.07 ^cd	3.00 ± 0.12 ^cd	2.84 ± 0.09 ^c	2.36 ± 0.04 ^b	1.99 ± 0.13 ^a	4.26 ± 0.03 ^e	5.45 ± 0.07 ^f	6.20 ± 0.06 ^g	8.44 ± 0.05 ^h	8.55 ± 0.22 ^h
b*	21.91 ± 0.27 ^g	22.23 ± 0.17 ^gh	22.54 ± 0.22 ^h	21.86 ± 0.22 ^g	19.81 ± 0.35 ^f	17.48 ± 0.35 ^e	13.30 ± 0.20 ^a	13.66 ± 0.16 ^ab	14.16 ± 0.14 ^b	15.65 ± 0.17 ^c	16.48 ± 0.49 ^d
ΔE*	-	1.08 ± 0.24 ^a	2.15 ± 0.54 ^b	3.67 ± 0.45 ^c	8.83 ± 0.23 ^d	12.95 ± 0.80 ^f	10.63 ± 0.26 ^e	14.96 ± 0.25 ^g	15.31 ± 0.24 ^g	17.17 ± 0.31 ^h	16.63 ± 0.30 ^h
Macronutrients composition (g/100 g dry matter) of breads#
moisture (%)	35.39 ± 0.01 ^e	34.04 ± 0.01 ^a	35.41 ± 0.02 ^e	35.62 ± 0.01 ^f	35.96 ± 0,02 ^h	35.43 ± 0.01 ^e	35.23 ± 0,02 ^c	35.31 ± 0.02 ^d	35.61 ± 0.01 ^f	35.70 ± 0.01 ^g	34.69 ± 0.02 ^b
proteins	13.43 ± 0.25 ^d	13.02 ± 0.35 ^cd	13.19 ± 0.36 ^d	13.29 ± 0.21 ^d	15.53 ± 0.13 ^e	17.79 ± 0.07 ^f	12.41 ± 0.69 ^cd	12.87 ± 0.32 ^cd	11.87 ± 0.13 ^bc	11.37 ± 0.08 ^ab	10.52 ± 0.18 ^a
fat	1.83 ± 0.02 ^a	2.83 ± 0.04 ^f	3.99 ± 0.04 ^g	5.12 ± 0.04 ^h	8.69 ± 0.03 ⁱ	14.33 ± 0.06 ^j	1.90 ± 0.02 ^ab	1.98 ± 0.04 ^bc	2.06 ± 0.04 ^c	2.32 ± 0.04 ^d	2.63 ± 0.04 ^e
ash	1.42 ± 0.03 ^a	1.72 ± 0.04 ^c	2.08 ± 0.03 ^e	2.41 ± 0.05 ^f	3.42 ± 0.03 ^h	4.70 ± 0.05 ⁱ	1.56 ± 0.04 ^b	1.71 ± 0.05 ^c	1.86 ± 0.04 ^d	2.30 ± 0.06 ^f	2.86 ± 0.03 ^g
carbohydrates	44.68 ± 0.73 ^fg	41.78 ± 0.50 ^e	37.58 ± 0.69 ^d	34.31 ± 0.21 ^c	22.50 ± 0.07 ^b	7.91 ± 0.06 ^a	44.68 ± 1.04 ^g	43.15 ± 0.29 ^fg	43.18 ± 0.38 ^fg	42.02 ± 0.19 ^ef	41.99 ± 0.06 ^e
energy (kcal)	253.9 ± 0.9 ^d	257.8 ± 0.5 ^e	254.4 ± 0.4 ^d	254.9 ± 0.2 ^d	258.1 ± 0.3 ^e	271.4 ± 0.3 ^f	253.8 ± 0.5 ^d	251.8 ± 0.3 ^c	249.5 ± 0.2 ^b	246.9 ± 0.5 ^a	248.2 ± 0.2 ^ab
energy (kJ)	1062.2 ± 3.6 ^d	1078.6 ± 1.0 ^e	1064.6 ± 1.7 ^d	1066.5 ± 0.7 ^d	1079.9 ± 1.1 ^e	1135.5 ± 1.2 ^f	1061.9 ± 2.1 ^d	1053.3 ± 1.1 ^c	1043.9 ± 0.8 ^b	1033.2 ± 2.2 ^a	1038.6 ± 0.7 ^ab

‡ n = 12, for each bread type. # n = 6, for each bread type and ‡ n = 6, for each crumb of a bread type. The values represent the means ± standard deviations. The values in a row with different letters are significantly different (p < 0.05).