Table 3 Color profile of the raw, cowpea sourdough, quinoa malt whole and multigrain 3D-printed biscuits.

From: 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Sample

Top view

Bottom view

L*

a*

b*

∆E*

∆E

BI

L*

a*

b*

∆E*

∆E

BI

RC3D

55.22d

[0.01]

4.54a

[0.01]

8.27d

[0.01]

0.01a

[0]

0.01a

[0.01]

21.93a

[0.03]

56.26d

[0.01]

5.39b

[0.02]

9.89d

[0.01]

0.02a

[0.02]

0.02a

[0.01]

26.00c

[0.03]

RQ3D

63.11f

[0.01]

5.20b

[0.01]

16.99e

[0.02]

0.02a

[0.01]

0.04b

[0.01]

36.89e

[0.02]

63.28f

[0.01]

5.07a

[0.01]

17.05e

[0.01]

0.04b

[0.01]

0.02a

[0.02]

36.74e

[0.01]

CS3D

47.35a

[0.02]

7.35e

[0.01]

5.31a

[0.01]

8.87e

[0.02]

8.72f

[0.01]

22.82b

[0.02]

48.24a

[0]

7.60d

[0.01]

5.74a

[0.01]

9.31f

[0.01]

9.95e

[0.01]

23.76a

[0.03]

QM3D

61.94e

[0.01]

5.39c

[0.01]

17.41f

[0.01]

1.26b

[0.01]

3.02c

[0.01]

38.84f

[0.02]

62.01e

[0.02]

5.55c

[0.03]

17.52f

[0.02]

1.44c

[0.01]

1.47b

[0.01]

39.22f

[0.02]

CS-QM3D (80:20)

48.45b

[0.01]

7.33d

[0.01]

6.31b

[0.01]

7.58d

[0.01]

7.01e

[0.01]

24.60c

[0.03]

49.47b

[0.01]

7.58d

[0.01]

6.58b

[0.02]

7.88e

[0.01]

8.63D

[0.01]

25.05b

[0.03]

CS-QM3D (60:40)

49.40c

[0.01]

7.63f

[0.02]

8.03c

[0.01]

6.59c

[0.02]

6.10d

[0.01]

28.62d

[0.02]

50.75c

[0.01]

7.65e

[0.02]

7.99c

[0.01]

6.26d

[0.01]

7.09c

[0.01]

27.75d

[0.01]

  1. Various superscripts presented per column indicate significant differences (p ≤ 0.05). Values in square brackets are standard deviations of the respective means.
  2. L* lightness, a* redness, b* yellowness, ∆E* total color difference for CIELAB coordinates, ∆E total color difference for Hunter LAB coordinates, BI browning index, 3D three-dimensional, RC3D raw cowpea 3D-printed biscuit, RQ3D raw quinoa 3D-printed biscuit, CS3D cowpea sourdough 3D-printed biscuit, QM3D quinoa malt 3D-printed biscuit, CS-QM3D (80:20) 80% cowpea sourdough and 20% quinoa malt 3D-printed biscuit, CS-QM3D (60:40) 60% cowpea sourdough and 40% quinoa malt 3D-printed biscuit.