Filtrate of
functional
ingredients
L* p-value a* p-value b* p-value Chroma ΔE Hue angle
Drying method Drying method Drying method Drying method Drying method Drying method
T1 T2 T1 T2 T1 T2 T1 T2 T1 T2 T1 T2
Control 66.71 ± 0.02 69.83 ± 0.07 0.000* ± 0.02 -.643 ± 0.01 -0.78 ± 0.003 0.000* ± 0.03 4.60 4.88 0.000* 4.64 4.94 - - -82.04 -80.92
A 57.45 ± 0.13 61.45 ± 0.06 0.000* ± 0.11 -1.90 ± 0.04 -1.19 ± 0.040 0.000* ± 0.17 8.60 9.63 0.001* 10.50 9.70 10.17 9.64 -77.55 -82.95
B 61.80 ± 0.35 61.80 ± 0.10 1.00NS ± 0.005 -0.83 ± 0.01 -0.967 ± 0.30 0.000* ± 0.07 6.60 5.79 0.010* 6.65 5.87 5.3 8.08 -82.83 -80.52
C 60.01 ± 0.01 69.94 ± 0.06 0.000* ± 0.0 1.621 ± 0.01 1.12 ± 0.003 0.000* ± 0.003 13.9 13.9 1.00NS 13.90 13.94 11.68 9.21 83.34 -85.39
D 53.89 ± 0.06 57.90 ± 0.004 0.000* ± 0.04 11.05 ± 0.01 10.09 ± 0.16 0.000* ± 0.08 13.45 13.86 0.017* 17.40 17.14 14.92 18.5 50.59 53.95
Figure 2: Friedman’s sum of ranks test for control rice muffin and teff muffins for non-consumers.