Table 6.
Effect of (YP) substitution on pan and pita bread color characteristics.
| Sample |
Crust |
Crumb |
||||
|---|---|---|---|---|---|---|
| L* | a* | b* | L* | a* | b* | |
| Pan bread | ||||||
| Control | 69.11 ± 0.09d | 14.47 ± 0.01a | 29.31 ± 0.06a | 69.86 ± 0.0d | 2.72 ± 0.01a | 36.90 ± 0.03a |
| YP 5% | 73.1 ± 0.61a | −2.5 ± 0.01c | 17 ± 0.91b | 79.4 ± 0.63a | −0.07 ± 0.08d | 14 ± 0.31c |
| YP 10% | 72.6 ± 0.63b | 2.3 ± 0.31b | 18 ± 0.17c | 76.8 ± 0.9b | −0.87 ± 0.05c | 15 ± 0.01b |
| YP 15% | 70.0 ± 0.61c | −3.0 ± 0.03c | 19 ± 0.21c | 74.6 ± 0.5c | −2.00 ± 0.1b | 16 ± 0.03b |
| Pita bread | ||||||
| Control | 81.81 ± 0.01a | 9.99 ± 0.01 d | 11.49 ± 0.01d | 51.39 ± 0.02d | 2.11 ± 0.01a | 28.44 ± 0.01c |
| YP 5% | 79.09 ± 0.02b | 12.78 ± 0.02c | 23.54 ± 0.02c | 60.76 ± 0.04c | 1.40 ± 0.09b | 31.60 ± 0.06b |
| YP 10% | 75.50 ± 0.01c | 13.83 ± 0.03b | 25.29 ± 0.06b | 63.19 ± 0.05b | 1.20 ± 0.01b | 32.87 ± 0.03b |
| YP 15% | 72.06 ± 0.08d | 14.50 ± 0.02a | 27.06 ± 0.08a | 65.68 ± 0.2a | 2.50 ± 0.02a | 34.97 ± 0.01a |
Means with the same letter were not significantly different (p < 0.05); *L: lightness, a: redness, b: yellowness.