From:  Rheological, pasting, and textural characteristics of wheat-sacha inchi (Plukenetia volubilis) composite flour and dough

 Colour parameters of sacha inchi composite flour dough.

FormulationLightnessRed–greenYellow–blue
Control93.20 ± 0.04a−0.22 ± 0.06e9.77 ± 0.07d
F192.40 ± 0.09b−0.20 ± 0.01e10.80 ± 0.20c
F291.16 ± 0.03c0.05 ± 0.01d11.64 ± 0.02b
F390.30 ± 0.06d0.15 ± 0.03c11.80 ± 0.10b
F489.10 ± 0.05e0.24 ± 0.03b13.00 ± 0.06a
F587.90 ± 0.10f0.34 ± 0.02a13.30 ± 0.20a

Values are expressed as mean ± standard deviation (n = 3). Superscript letters indicate statistically significant differences among formulations within the same column, as determined by Tukey’s test at p < 0.05.