Table 2 Chromatic value and YI of the bread crust and crumb

From: Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

Sample

CIELab color

Yellowing index (YI)

L*

a*

b*

BCst

57.50 ± 0.80b

10.47 ± 1.00a

34.86 ± 0.58a

86.61 ± 0.24a

BCmb

66.43 ± 2.13a

-1.74 ± 0.08c

15.69 ± 0.23b

33.75 ± 0.59b

BCstE

65.89 ± 0.98a

-1.37 ± 0.07b

8.21 ± 0.02c

17.81 ± 0.32c

BCmbE

65.08 ± 0.18a

-0.50 ± 0.01b

4.83 ± 0.03d

10.61 ± 0.10d

  1. Reported values are the mean ± SD (n = 3). Values bearing different superscripts in the same column are significantly different (p < 0.05).