Table 8 Mean values of color parameters (L*, a*, b*) of protein bars.

From: Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars

Samples

Color parameters

L*

a*

b*

ΔE

C

65.30a ± 1.65

3.94

13.86c ± 1.12

-

5% ES

60.52b ± 1.22

4.35

14.40c ± 1.00

6.80

10% ES

57.71cd ± 1.09

4.87

16.74b ± 1.55

13.77

15% ES

52.66e ± 1.13

5.19

20.33a ± 1.68

20.02

5% SS

59.61bc ± 1.96

1.07

13.35d ± 1.28

7.32

10% SS

55.80d ± 1.60

-1.35

11.02e ± 0.96

14.41

15% SS

51.21e ± 2.11

-2.02

10.64e ± 1.16

20.13

LSD at 0.05

2.541

-

1.999

-

  1. Values with the same letter were non-significantly different (p > 0.05).<.
Back to article page