Table 4.
Colour characteristics of cooked and uncooked pasta enriched with spinach and red cabbage.
| Uncooked | Cooked | |||||||
|---|---|---|---|---|---|---|---|---|
| L | a | b | Colour Example | L | a | b | Colour Example | |
| Spinach Pasta | ||||||||
| C | 65.38 ± 0.40 a | −0.36 ± 0.07 a | 29.58 ± 0.18 a | 61.68 ± 0.30 a | −0.66 ± 0.02 a | 13.74 ± 0.02 a | ||
| SJ1 | 43.04 ± 0.21 f | −9.75 ± 0.09 g | 13.05 ± 0.18 c | 40.16 ± 0.19 e | −7.71 ± 0.15 g | 11.03 ± 0.06 b | ||
| SPU1 | 49.56 ± 0.11 c | −9.59 ± 0.02 f | 14.79 ± 0.03 b | 43.63 ± 0.04 c | −6.85 ± 0.07 f | 10.39 ± 0.26 c | ||
| SPU2 | 45.66 ± 0.09 e | −7.30 ± 0.03 e | 10.68 ± 0.03 e | 40.06 ± 0.41 e | −6.25 ± 0.13 e | 9.27 ± 0.16 d | ||
| SPO1 | 51.02 ± 0.46 b | −5.12 ± 0.20 b | 12.69 ± 0.11 d | 46.49 ± 0.31 b | −4.79 ± 0.19 d | 7.93 ± 0.38 e | ||
| SPO2 | 48.54 ± 0.44 d | −7.07 ± 0.09 d | 10.23 ± 0.29 f | 41.43 ± 0.26 d | −4.54 ± 0.27 c | 7.36 ± 0.23 f | ||
| SPO10 | 38.74 ± 0.12 g | −5.78 ± 0.06 c | 7.60 ± 0.17 g | 29.83 ± 0.08 f | −3.45 ± 0.09 b | 4.95 ± 0.04 g | ||
| Red Cabbage Pasta | ||||||||
| C | 65.38 ± 0.40 a | −0.36 ± 0.07 g | 29.58 ± 0.18 a | 61.68 ± 0.30 a | −0.66 ± 0.02 e | 13.74 ± 0.02 a | ||
| RCJ1 | 41.93 ± 0.74 f | 8.85 ± 0.05 a | −7.17 ± 0.10 g | 46.46 ± 0.58 g | 3.12 ± 0.12 c | −8.61 ± 0.16 e | ||
| RCPU1 | 47.54 ± 0.39 c | 5.91 ± 0.02 d | −2.22 ± 0.02 e | 54.26 ± 0.33 c | −1.26 ± 0.03 f | −1.38 ± 0.38 b | ||
| RCPU2 | 44.55 ± 0.35 e | 6.30 ± 0.02 c | −5.49 ± 0.02 f | 50.07 ± 0.85 e | 4.47 ± 0.18 b | −8.68 ± 0.28 e | ||
| RCPO1 | 49.59 ± 0.38 b | 3.25 ± 0.01 f | 3.59 ± 0.04 b | 58.02 ± 0.09 b | −1.69 ± 0.07 g | −2.31 ± 0.40 c | ||
| RCPO2 | 45.29 ± 0.32 d | 4.01 ± 0.01 e | 2.05 ± 0.02 c | 53.23 ± 0.11 d | 2.05 ± 0.04 d | −5.31 ± 0.27 d | ||
| RCPO10 | 36.55 ± 0.12 g | 6.82 ± 0.03 b | −1.59 ± 0.50 d | 47.12 ± 0.06 f | 5.75 ± 0.06 a | −5.04 ± 0.04 d | ||
SJ, SPU, and SPO represent spinach juice pasta, spinach puree pasta, and spinach pomace pasta, respectively; RCJ, RCPU, and RCPO represent red cabbage juice, red cabbage puree, and red cabbage pomace, respectively; 1, 2, and 10 is the substitution level (g/100 g) based on the dry weight. C: control sample. Results expressed as Mean ± standard deviation calculated from ten measurements. L a b colour is converted to R G B colour through https://www.nixsensor.com/free-color-converter/ (accessed on 22 July 2021) and colour was output through EXCEL. While the colour convertor can only input integer colour number, the generated example colour is proximate. Values within a column from the same kind of pasta followed by the same superscripted letter are not significantly different from each other (p > 0.05), according to the ANOVA- Duncan test.