From:  Incorporation of natural antioxidants in biscuits using aqueous Pelargonium × hortorum red flower or Aloysia citrodora leaf extracts

 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).

Sample typeL*a*b*ΔEBI
DoughControl73.1 ± 0.5a–0.1 ± 0.1d14.2 ± 0.4a-21.0 ± 0.7b
10% LE70.2 ± 0.5b0.0 ± 0.0d13.4 ± 0.2b3.0 ± 0.8d20.8 ± 0.4b
30% LE63.0 ± 1.0c1.2 ± 0.2c13.4 ± 0.7b10.2 ± 0.8c24.8 ± 1.7a
10% GE63.1 ± 0.7c3.9 ± 0.1b9.5 ± 0.4d11.8 ± 0.9b20.5 ± 0.6b
30% GE60.4 ± 0.6d5.8 ± 0.2a10.2 ± 0.2c14.6 ± 0.8a25.2 ± 0.6a
LSD0.050.80.20.50.881.0
Biscuits 130°CControl73.4 ± 1.0a3.7 ± 0.4e20.6 ± 0.7bc-28.4 ± 0.8e
10% LE72.9 ± 0.8a4.0 ± 0.4e20.8 ± 0.5b5.1 ± 2.9d32.8 ± 1.7c
30% LE68.2 ± 0.6b3.5 ± 0.4e17.8 ± 1.4d14.3 ± 3.6b32.3 ± 1.5c
10% GE60.6 ± 1.0d6.1 ± 0.4bc12.5 ± 1.0e15.9 ± 3.7ab27.7 ± 0.8e
30% GE57.7 ± 0.9e8.2 ± 0.4a11.3 ± 1.4f17.5 ± 1.3a32.4 ± 0.5c
Biscuits 160°CControl72.0 ± 1.9a4.6 ± 0.7d21.9 ± 0.9ab-35.6 ± 1.0b
10% LE67.7 ± 1.5b6.3 ± 1.0b22.5 ± 1.1a2.5 ± 0.7d37.4 ± 0.8a
30% LE64.8 ± 1.2c5.3 ± 1.3cd19.7 ± 0.8c4.6 ± 1.6d36.4 ± 0.8a
10% GE61.4 ± 0.4d6.4 ± 0.3b13.3 ± 1.2e11.7 ± 1.8c26.5 ± 1.0f
30% GE59.0 ± 0.9de8.4 ± 0.3a11.5 ± 0.7f11.9 ± 1.1c30.7 ± 0.6d
LSD0.051.60.81.33.01.3

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.