Colour of dough and biscuit samples prepared with extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × hortorum (geranium) red flowers at different temperatures (130 and 160°C).
Values in the column followed by different letters are significantly different (P < 0.05). L* (L* = 0 [black], L* = 100 [white]), a* (−a* = green, +a* = red), and b* (−b* = blue, +b* = yellow) are the parameters of colour, ΔE is the total difference of colour between samples with extracts and the control sample, and BI (browning index) was calculated to quantify the degree of browning. GE: geranium extract; LE: lemon verbena extract.
Declarations
Author contributions
PAC: Conceptualization, Investigation, Methodology, Data curation, Formal analysis, Visualization, Writing—original draft, Funding acquisition. ADC: Investigation, Methodology, Writing—review & editing. MP: Data curation, Formal analysis, Writing—review & editing. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Funding
We thank CONICET, UNLP, and MIN-CYT for the financial support. M. Patrignani and A.D. Carboni are members of the CYTED IBERO-CIRCULAR Network, project no.323RT0142. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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