Table 4.

CIELAB L*, a*, b* colour parameters of the wheat-OFSP-pumpkin composite bread as influenced by flour proportions and baking conditions

Experimental runs	Wheat flour (%)	OFSP flour (%)	Pumpkin flour (%)	Baking temp. (o C)	Baking time (min)	Crust colour			Crumb colour
						L*	a*	b*	L*	a*	b*
F1	52.5	22.5	25.0	170	19	38.21 ± 0.19m	16.57 ± 0.06d	22.89 ± 0.15i	49.67 ± 0.33n	8.77 ± 0.03i	34.7 ± 0.11k
F2	40.0	50.0	10.0	200	17	32.87 ± 0.25r	9.88 ± 0.03pq	19.52 ± 0.18l	43.30 ± 0.21v	9.54 ± 0.05h	35.28 ± 0.16j
F3	61.9	19.8	18.3	190	23	33.63 ± 0.20q	13.51 ± 0.09k	11.69 ± 0.21s	53.08 ± 0.47k	6.63 ± 0.02l	24.89 ± 0.09s
F4	54.6	33.2	12.2	150	19	50.71 ± 0.15d	13.17 ± 0.04l	35.46 ± 0.30c	51.57 ± 0.61l	8.01 ± 0.07j	38.29 ± 0.20e
F5	80.0	10.0	10.0	180	17	49.80 ± 0.38f	14.93 ± 0.02h	13.18 ± 0.09r	62.25 ± 0.95c	4.13 ± 0.02p	20.57 ± 0.08u
F6	40.0	20.0	40.0	150	17	37.10 ± 0.27n	16.32 ± 0.03e	35.49 ± 0.17c	43.10 ± 0.68w	11.87 ± 0.03a	49.01 ± 0.19b
F7	55.2	10.0	34.8	180	23	27.23 ± 0.24u	14.73 ± 0.03i	11.35 ± 0.06t	50.44 ± 0.13m	7.96 ± 0.08j	27.60 ± 0.34q
F8	40.0	50.0	10.0	150	25	42.98 ± 0.12j	15.80 ± 0.05f	35.63 ± 0.19b	45.02 ± 0.75q	10.50 ± 0.03e	44.21 ± 0.47c
F9	40.0	37.9	22.1	200	15	30.63 ± 0.33s	12.01 ± 0.07n	17.80 ± 0.05n	43.90 ± 0.82t	10.72 ± 0.04d	36.85 ± 0.19h
F10	80.0	10.0	10.0	200	15	44.92 ± 0.18i	15.13 ± 0.02g	9.27 ± 0.08u	61.45 ± 0.29d	4.47 ± 0.03o	20.50 ± 0.14u
F11	80.0	10.0	10.0	200	23	39.45 ± 0.23l	15.69 ± 0.08f	8.85 ± 0.04v	60.58 ± 0.37e	3.60 ± 0.02r	17.49 ± 0.07w
F12	40.0	20.0	40.0	180	21	23.06 ± 0.37x	15.87 ± 0.07f	14.72 ± 0.13q	43.65 ± 0.55u	11.05 ± 0.09c	35.93 ± 0.09i
F13	40.0	50.0	10.0	190	17	36.40 ± 0.14o	12.93 ± 0.03m	24.90 ± 0.08g	43.47 ± 0.31u	9.72 ± 0.05g	38.24 ± 0.14e
F14	43.0	17.0	40.0	170	21	26.79 ± 0.09v	18.00 ± 0.12a	19.10 ± 0.09m	44.38 ± 0.74s	10.56 ± 0.08e	36.97 ± 0.03g
F15	64.2	10.0	25.8	160	21	42.01 ± 0.17k	16.85 ± 0.04c	20.87 ± 0.10k	55.64 ± 0.19g	6.61 ± 0.03lm	28.05 ± 0.10p
F16	52.5	22.5	25.0	170	19	38.19 ± 0.21m	16.60 ± 0.03d	22.93 ± 0.12i	49.64 ± 0.28n	8.80 ± 0.05i	34.65 ± 0.06k
F17	44.8	33.0	22.2	200	19	27.84 ± 0.06t	10.64 ± 0.02o	11.76 ± 0.08s	47.70 ± 0.16o	9.67 ± 0.06g	31.70 ± 0.06l
F18	40.0	50.0	10.0	150	15	51.70 ± 0.14c	14.51 ± 0.10j	49.61 ± 0.26a	44.67 ± 0.24r	10.33 ± 0.04f	52.86 ± 0.49a
F19	59.9	30.1	10.0	160	15	52.82 ± 0.29b	13.18 ± 0.08l	32.29 ± 0.15d	53.90 ± 0.33i	7.18 ± 0.09k	35.19 ± 0.20j
F20	80.0	10.0	10.0	170	21	50.31 ± 0.08e	13.50 ± 0.05k	16.66 ± 0.03o	62.41 ± 0.41c	3.98 ± 0.02q	18.83 ± 0.04v
F21	40.0	50.0	10.0	200	25	24.90 ± 0.10w	9.75 ± 0.07q	8.42 ± 0.19w	43.18 ± 0.08w	9.67 ± 0.07g	29.42 ± 0.07n
F22	70.5	19.5	10.0	190	15	45.70 ± 0.24g	14.89 ± 0.02h	16.29 ± 0.04p	57.60 ± 0.79f	5.53 ± 0.02n	25.31 ± 0.03r
F23	59.9	30.1	10.0	160	25	45.08 ± 0.09h	17.01 ± 0.05bc	25.17 ± 0.16f	53.49 ± 0.56j	6.71 ± 0.03l	30.24 ± 0.12m
F24	45.9	14.1	40.0	160	17	35.62 ± 0.17p	17.16 ± 0.09b	27.09 ± 0.07e	46.76 ± 0.48p	11.02 ± 0.02c	41.65 ± 0.37d
F25	64.2	10.0	25.8	150	21	45.03 ± 0.40hi	15.72 ± 0.14f	24.53 ± 0.12h	55.11 ± 0.32h	6.49 ± 0.05m	29.23 ± 0.11o
F26	80.0	10.0	10.0	150	15	59.83 ± 0.31a	7.19 ± 0.07r	21.92 ± 0.06j	64.19 ± 0.17b	4.13 ± 0.04p	22.01 ± 0.05t
F27	49.2	10.8	40.0	180	15	32.90 ± 0.16r	16.92 ± 0.05c	17.83 ± 0.18n	50.38 ± 0.25m	11.17 ± 0.08b	37.40 ± 0.21f
Control	100.0	0.0	0.0	200	21	59.87 ± 0.24a	10.03 ± 0.08p	4.76 ± 0.12x	74.93 ± 0.38a	-0.89 ± 0.02s	11.51 ± 0.17x

Cross model (flour mixture × baking conditions)	Linear × linear	Linear × quadr	Linear × linear	Linear × linear	Linear × linear	Linear × linear
Model (F-value)	7328.81***	5216.07***	2023.56***	766.08***	3188.36***	2028.39***
Lack-of-fit (F-value)	54.130 ns	2.483 ns	14.661 ns	6.205 ns	8.950 ns	0.178 ns
Coefficient of determination (R2)	0.9993	0.9887	0.9989	0.9971	0.9905	0.9981
Adjusted R2	0.9975	0.9882	0.9967	0.9958	0.9893	0.9976

Colour values are average ± standard deviation (n = 5). Values within the same column that have different letters are significantly different (p < 0.05). ^*** P < 0.0001; ns means not significant (p > 0.05); L* lightness; a* redness and b* yellowness