Table 3.

Colorimetric parameters of the pogácsa cakes.

Sample	L*		a*		b*
	Crumb	Crust	Crumb	Crust	Crumb	Crust
A1	92.10 ± 1.63 c	89.80 ± 3.29 c	−0.95 ± 0.49 b	9.09 ± 1.10 a	29.38 ± 1.23 d	52.03 ± 0.54 c
A2	85.16 ± 1.34 b	85.98 ± 1.42 b	−0.16 ± 0.01 c	11.92 ± 0.42 bc	26.78 ± 2.01 c	51.83 ± 2.16 c
A3	83.54 ± 0.49 ab	71.93 ± 0.15 a	−0.15 ± 0.04 c	9.94 ± 0.27 ab	20.71 ± 0.97 a	40.90 ± 1.15 a
B1	85.36 ± 1.94 b	72.92 ± 0.66 a	−1.39 ± 0.08 a	27.45 ± 2.47 e	31.90 ± 1.92 d	49.99 ± 1.94 c
B2	84.23 ± 0.60 ab	70.47 ± 2.54 a	−1.12 ± 0.06 ab	23.61 ± 0.64 d	30.83 ± 1.09 d	44.87 ± 1.66 b
B3	82.22 ± 1.66 a	69.71 ± 2.75 a	0.53 ± 0.12 d	13.20 ± 0.57 c	24.05 ± 0.56 b	42.37 ± 1.15 ab

Data in columns with different superscript letters are significantly different (p < 0.05).