Table 1.
Effect of thermal treatment on colour of whole grain highland barley flour.
| Thermal Treatment | Water (%) | L* | a* | b* | △E | |
|---|---|---|---|---|---|---|
| Control |
|
10.73 ± 0.011 a | 79.30 ± 0.015 a | 0.96 ± 0.035 d | 11.87 ± 1.205 c | - |
| Far-infrared Baking |
|
1.57 ± 0.011 d | 70.69 ± 0.009 b | 1.63 ± 0.025 c | 19.17 ± 1.305 a | 11.31 ± 0.008 b |
| Sand-roasting |
|
3.99 ± 0.011 c | 70.34 ± 0.003 b | 3.48 ± 0.013 b | 17.13 ± 0.006 b | 10.69 ± 0.005 b |
| Steam Explosion |
|
4.48 ± 0.011 b | 66.88 ± 0.015 c | 4.46 ± 0.015 a | 20.47 ± 0.012 a | 15.51 ± 0.003 a |
| Extrusion |
|
3.25 ± 0.011 c | 71.09 ± 0.006 b | 1.95 ± 0.009 c | 17.39 ± 0.015 b | 9.94 ± 0.128 b |
Different letters within the same column indicate a significantly different (p < 0.05). All values are means of triplicate determinations ± SD.