Lipids in Health and Disease

Table 3 Colour characteristics of bread supplemented with cladodes powder

From: Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

		L*	a*	b*
Crust colour	Control (0%)	62.91 ± 0.10^a	3.53 ± 0.27^a	20.24 ± 0.32^a
	F1 (2.5%)	60.25 ± 0.55^b	0.95 ± 0.06^b	18.53 ± 0.62^b
	F2 (5%)	58.58 ± 0.36^c	0.30 ± 0.02^c	16.44 ± 0.42^c
	F3 (7.5%)	54.58 ± 0.19^d	0.11 ± 0.01^d	13.84 ± 0.47^d
	F4 (10%)	53.55 ± 0.36^e	0.10 ± 0.01^d	13.45 ± 0.27^d
Crumb colour	Control (0%)	66.31 ± 0.25^a	0.94 ± 0.13^a	17.06 ± 0.33^a
	F1 (2.5%)	62.66 ± 0.40^b	−0.67 ± 0.08^b	16.98 ± 0.39^a
	F2 (5%)	60.08 ± 0.40^c	−0.73 ± 0.05^b	15.87 ± 0.36^b
	F3 (7.5%)	57.13 ± 0.30^d	−0.87 ± 0.05^c	14.47 ± 0.18^c
	F4 (10%)	55.78 ± 0.10^e	−0.95 ± 0.06^c	13.51 ± 0.10^d

^{a, b, c, d} Values with same superscript letters in the same column are non-significant at p < 0.05

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