Table 3.
The color and texture properties of potato chips with incorporation of hempseed cake (mean ± SD, n = 9).
| Variations | Control | H5 | H10 | H15 | H20 |
|---|---|---|---|---|---|
| L* | 72.23 ± 1.22 a | 64.00 ± 1.81 b | 56..48 ± 1.65 c | 47.86 ± 1.01 d | 46.40 ± 1.76 e |
| a* | 0.20 ± 0.07 c | 0.99 ± 0.16 a | 0.77 ± 0.20 b | 1.15 ± 0.12 a | 1.03 ± 0.18 a |
| b* | 21.23 ± 0.91 d | 23.71 ± 1.15 c | 24..91 ± 1.32 bc | 24.17 ± 0.88 bc | 25.32 ± 0.90 a |
| Hardness (N) | 5.38 ± 3.08 c | 12.51 ± 6.20 b | 12.96 ± 3.84 b | 19.41 ± 4.59 a | 20.06 ± 6.06 a |
Control = potato chips made by wheat flour and potato starch only; H5 = 5% hempseed cake replacement; H10 = 10% hempseed cake replacement; H15 = 15% hempseed cake flour replacement; and H20 = 20% hempseed cake flour replacement. The values of different superscript letters in the same row are significantly different (p < 0.05).