Table 2.

Color values in CIE L* a* b* system of the pasta doughs supplemented with spirulina powder.

Color Values	C	P3	P5	P7	P10
L*	75.26 ± 1.25 d	40.18 ± 1.07 c	35.22 ± 0.68 b	32.56 ± 1.86 a	32.01 ± 0.92 a
a*	3.45 ± 1.01 d	−14.12 ± 0.56 a	−11.45 ± 0.18 b	−9.88 ± 0.74 c	−8.72 ± 0.39 c
b*	27.83 ± 2.27 c	7.21 ± 0.30 b	5.90 ± 0.20 ab	5.21 ± 0.45 a	4.71 ± 0.25 a
ΔE*	-	44.34 ± 0.76 a	48.03 ± 0.56 b	50.14 ± 1.58 c	50.53 ± 0.80 c

C—control (semolina pasta); P3, P5, P7, P10—pasta samples with 3, 5, 7, 10 percentage replacement of semolina flour with spirulina powder. The values represent means ± standard deviation (n = 5). The values in a row with different letters (a, b, c, d) are significantly different (p < 0.05).