TABLE 3.
Physical characteristics of control bread and samples with wheat replaced by plantain and soy flours
| Quality | Units | CON | PLF10 | PLF20 | SF10 | SF20 |
|---|---|---|---|---|---|---|
| Crust color | ||||||
| Lightness (L*) | — | 63.9a (0.4) | 64.5a (0.3) | 65.2a (0.3) | 55.4b (0.2) | 53.4b (0.3) |
| Redness (a*) | — | 0.8c (0.1) | 1.1c (0.0) | 0.9c (0.1) | 2.6b (0.3) | 4.3a (0.1) |
| Yellowness (b*) | — | 13.4b (0.2) | 15.7a (0.2) | 16.0a (0.3) | 10.8c (0.2) | 8.2d (0.2) |
| White index (WI) | — | 65.3a (0.5) | 66.4a (0.3) | 67.1a (0.3) | 56.5b (0.2) | 54.2b (0.2) |
| Specific volume | cm3/g | 2.12a (0.04) | 1.04b (0.03) | 0.95c (0.02) | 1.01b (0.03) | 0.90c (0.02) |
| Texture characteristics | ||||||
| Crust hardness | N | 6.1d (0.5) | 7.9c (0.4) | 10.2b (0.2) | 9.6b (0.7) | 13.5a (0.2) |
| Cohesiveness | — | 5.3a (0.2) | 4.4b (0.1) | 4.2b (0.1) | 3.1c (0.1) | 2.9c (0.0) |
| Chewiness | N | 6.5d (0.2) | 9.6c (0.1) | 10.2bc (0.1) | 11.1b (0.3) | 13.2a (0.2) |
All values show the mean (standard deviation). a–dValues within a row with different letters are significantly different (p < .05).
Abbreviations: CON, whole wheat flour; PLF10, 10 g of plantain flour/100 g; PLF20, 20 g of plantain flour/100 g; SF10, 10 g of soy flour/100 g; SF20, 20 g of soy flour/100 g.