Table 4 CIE L* a* b* values and color...

Table 4

CIE L* a* b* values and color properties (mean ± S.D.) of white wheat flour (WWF), and wholegrain wheat flour (WGF) as affected by the addition of varying levels of Chickpea Flour (CF)

Type of wheat flour	CF level, %	L* value	A* value	B* value
WWF	0	66.3 ± 1.2^a	0.44 ± 0.1^a	7.6 ± 0.4^a
	10	65.5 ± 0.6^a	0.55 ± 0.1^b	9.3 ± 0.2^b
	20	63.1 ± 0.9^b	0.63 ± 0.1^bc	10.2 ± 0.3^c
	30	60.6 ± 0.9^c	0.59 ± 0.1^cd	10.9 ± 0.2^d
	40	60.9 ± 0.5^c	0.69 ± 0.02^d	13.9 ± 0.3^e
WGF	0	60.4 ± 0.4^a	1.85 ± 0.1^a	10.1 ± 0.2^a
	10	58.6 ± 0.2^b	1.52 ± 0.1^b	9.9 ± 0.3^a
	20	58.7 ± 0.8^b	1.40 ± 0.2^b	10.5 ± 0.3^b
	30	60.9 ± 0.4^a	1.14 ± 0.1^c	11.7 ± 0.4^c
	40	59.4 ± 0.3^c	1.13 ± 0.1^c	14.1 ± 0.4^d

Type of wheat flour	CF level, %	L* value	A* value	B* value
WWF	0	66.3 ± 1.2^a	0.44 ± 0.1^a	7.6 ± 0.4^a
	10	65.5 ± 0.6^a	0.55 ± 0.1^b	9.3 ± 0.2^b
	20	63.1 ± 0.9^b	0.63 ± 0.1^bc	10.2 ± 0.3^c
	30	60.6 ± 0.9^c	0.59 ± 0.1^cd	10.9 ± 0.2^d
	40	60.9 ± 0.5^c	0.69 ± 0.02^d	13.9 ± 0.3^e
WGF	0	60.4 ± 0.4^a	1.85 ± 0.1^a	10.1 ± 0.2^a
	10	58.6 ± 0.2^b	1.52 ± 0.1^b	9.9 ± 0.3^a
	20	58.7 ± 0.8^b	1.40 ± 0.2^b	10.5 ± 0.3^b
	30	60.9 ± 0.4^a	1.14 ± 0.1^c	11.7 ± 0.4^c
	40	59.4 ± 0.3^c	1.13 ± 0.1^c	14.1 ± 0.4^d

Note(s): For WWF and WGF based samples, mean values (n = 10) with different superscripts in a column differ significantly (p = 0.05)

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