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. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663

Table 3.

Colour parameters of white cabbage (WC) and broccoli (B) powders: chroma (Cab) and hue (hab). HAD: hot-air drying at 50, 60 and 70 °C, FD: freeze drying; C: chopped; G: ground. Mean ± standard deviation of three replicates.

Sample Chroma (Cab) Hue (hab) Sample Chroma (Cab) Hue (hab)
WC_G_HAD50 17.7 ± 0.2 bc 82.9 ± 0.2 c B_G_HAD50 20.7 ± 0.4 bc 86.08 ± 0.05 c
WC_C_HAD50 18.3 ± 0.3 bc 84.88 ± 0.05 d B_C_HAD50 22.2 ± 0.4 c 86.75 ± 0.16 c
WC_G_HAD60 16.7 ± 0.7 b 83.39 ± 0.06 c B_G_HAD60 20.1 ± 0.3 b 86.76 ± 0.17 c
WC_C_HAD60 19.02 ± 0.04 c 80.1 ± 0.2 b B_C_HAD60 20.04 ± 0.02 b 85.37 ± 0.15 c
WC_G_HAD70 19.71 ± 0.16 c 80.5 ± 0.5 b B_G_HAD70 17.2 ± 0.4 a 82.6 ± 0.6 b
WC_C_HAD70 12 ± 3 a 74.9 ± 1.1 a B_C_HAD70 19.27 ± 0.16 b 78 ± 3 a
WC_G_FD 16.37 ± 0.09 b 96.26 ± 0.14 e B_G_FD 24 ± 2 d 94.7 ± 0.4 d

a,b,c… Different superscript letters in the same column for the same residue indicate statistically significant differences at the 95% confidence level (p-value < 0.05).