Table 3 CIE L* a* b* values and color...

Table 3

CIE L* a* b* values and color properties (mean ± S.D.) of white wheat flour (WWF), wholegrain wheat flour (WGF) and chickpea flour (CF)

CIE L* a* b* values and color properties	WWF	WGF	CF
L* value	66.3 ± 1.2^a	60.4 ± 0.4^b	60.8 ± 1.0^b
a* value	0.4 ± 0.1^a	1.9 ± 0.1^b	1.1 ± 0.1^c
b* value	7.6 ± 0.4^a	10.1 ± 0.2^b	16.9 ± 0.7^c
Total Color Difference, ΔE	0.0^a (control)	6.5 ± 1.4^b	10.9 ± 1.4^c
Whiteness value	65.4 ± 1.2^a	59.1 ± 0.4^b	57.2 ± 1.0^c
Redness Index	0.06 ± 0.005^a	0.18 ± 0.01^b	0.06 ± 0.004^a
Saturation Index	7.7 ± 0.4^a	10.3 ± 0.18^b	17.0 ± 0.7^c

CIE L* a* b* values and color properties	WWF	WGF	CF
L* value	66.3 ± 1.2^a	60.4 ± 0.4^b	60.8 ± 1.0^b
a* value	0.4 ± 0.1^a	1.9 ± 0.1^b	1.1 ± 0.1^c
b* value	7.6 ± 0.4^a	10.1 ± 0.2^b	16.9 ± 0.7^c
Total Color Difference, ΔE	0.0^a (control)	6.5 ± 1.4^b	10.9 ± 1.4^c
Whiteness value	65.4 ± 1.2^a	59.1 ± 0.4^b	57.2 ± 1.0^c
Redness Index	0.06 ± 0.005^a	0.18 ± 0.01^b	0.06 ± 0.004^a
Saturation Index	7.7 ± 0.4^a	10.3 ± 0.18^b	17.0 ± 0.7^c

Note(s): For all color attributes, mean values (n = 10) with different superscripts in a row differ significantly (p = 0.05)

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