Table 7.
Color measurement of waffles, breadsticks, and salad cream.
| Products | Lightness (L∗) | Redness (a∗) | Yellowness (b∗) |
|---|---|---|---|
| Waffles | |||
|
| |||
| W0 (control) | 55.27 ± 1.27b | 17.42 ± 1.58a | 34.21 ± 1.69b |
| W1 (1%DMP) | 56.87 ± 2.34ab | 16.60 ± 1.30a | 37.19 ± 1.19a |
| W2 (2% DMP) | 58.46 ± 1.19a | 16.06 ± 1.03a | 39.31 ± 1.9a |
| W3 (3% DMP) | 58.16 ± 1.01ab | 16.16 ± 1.02a | 38.86 ± 1.14a |
|
| |||
| Breadsticks | |||
|
| |||
| BS0 (control) | 59.56 ± 1.01c | 17.38 ± 1.84a | 37.33 ± 0.93b |
| BS1 (1%DMP) | 70.28 ± 1.62a | 13.95 ± 1.26b | 37.58 ± 1.06ab |
| BS2 (2% DMP) | 68.73 ± 1.08a | 14.48 ± 0.60b | 36.17 ± 1.03b |
| BS3 (3% DMP) | 64.83 ± 1.33b | 17.45 ± 0.57a | 39.50 ± 1.10a |
|
| |||
| Salad cream | |||
|
| |||
| SC0 (control) | 52.39 ± 1.61c | 0.28 ± 0.014d | 9.36 ± 0.86c |
| SC1 (1%DMP) | 68.37 ± 0.85a | 1.89 ± 0.070b | 18.93 ± 0.91b |
| SC2 (2% DMP) | 65.24 ± 1.24b | 1.49 ± 0.11c | 22.36 ± 1.65a |
| SC3 (3% DMP) | 69.92 ± 1.32a | 2.65 ± 0.15a | 17.46 ± 0.93b |
DMP: oyster mushroom powder. Results are reported as mean ± SD of triplicate analysis. Means with the same letters are not significantly different (P < 0.05) in the same column.