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. 2022 Oct 30;11(21):3447. doi: 10.3390/foods11213447

Table 3.

Color parameters (mean ± standard deviation) of extrudates as a function of extrusion die temperature and butterfly pea flower (BP) concentration. Values in the same column followed by same letters are not significantly (p < 0.05) different (n = 2 for extrusion and n = 3 for color measurements).

Blend Die Temperature (°C) L* a* b* ΔE
Raw 0% BP - 89.46 ± 0.06 a 0.73 ± 0.03 b 16.05 ± 0.13 b -
0% BP 130 83.15 ± 0.25 c 2.04 ± 0.08 a 22.91 ± 0.55 a 9.42 ± 0.56 e
150 80.72 ± 0.33 d 1.73 ± 0.36 a 22.25 ± 0.77 a 10.79 ± 0.26 d
Raw 5% BP - 84.30 ± 0.27 b −1.13 ± 0.07 c 11.15 ± 0.27 c -
5%BP 130 50.86 ± 0.71 e −4.32 ± 0.08 g −8.62 ± 0.13 g 38.98 ± 0.65 b
150 49.68 ± 0.41 f −4.59 ± 0.08 g −4.31 ± 0.81 e 38.08 ± 0.61 c
Raw 10% BP - 80.15 ± 0.08 d −1.71 ± 0.04 d 9.33 ± 0.08 d -
10% BP 130 43.39 ± 0.43 g −2.80 ± 0.08 e −11.32 ± 0.09 h 42.17 ± 0.36 a
150 41.84 ± 0.28 h −3.35 ± 0.10 f −6.74 ± 0.28 f 41.58 ± 0.23 a