Table 7

Flour formulations	L		a		b
Flour formulations	Crust	Crumb	Crust	Crumb	Crust	Crumb
F₁	20.89 ± 0.17^a	50.35 ± 0.46^c	13.72 ± 0.29^c	9.03 ± 0.13^c	24.39 ± 0.20^c	24.81 ± 0.22^c
F₂	22.43 ± 0.48^a	74.68 ± 0.42^c	17.61 ± 0.44^c	3.06 ± 0.18^c	35.34 ± 0.18^b	35.88 ± 0.16^a
F₃	21.46 ± 0.31^a	72.45 ± 0.51^c	15.33 ± 0.06^b	4.04 ± 0.22^a	35.88 ± 0.16^c	35.34 ± 0.19^b
F₄	20.62 ± 0.41^a	71.52 ± 0.36^c	15.03 ± 0.08^c	4.66 ± 0.01^b	36.87 ± 0.11^d	36.87 ± 0.11^c
F₅	18.58 ± 0.31^b	66.74 ± 0.37^c	14.31 ± 0.06^a	5.08 ± 0.04^c	34.74 ± 0.14^a	34.74 ± 0.14^a
F₆	15.94 ± 0.13^c	56.59 ± 0.43^c	14.45 ± 0.23^b	5.23 ± 0.19^b	33.05 ± 0.18^c	33.05 ± 0.18^c

Table 7: Effect of different flour formulations on CIE color.