Pan bread quality as affected by some nano and fermented-nano food industries by-products

Bulletin of the National Research Centre

Table 4 Color attributes of pan bread crust as affected by addition of nano and fermented nano materials

Sample	Lightness (L*)	Redness (a*)	Yellowness (b*)	Total color differences (ΔE)
Pan bread made from wheat flours (control samples)
72% extraction	68.68^A ± 0.28	10.39^ED ± 0.13	31.72^A ± 0.04	0.00 ± 0.00
82% extraction	54.31^E ± 0.62	10.66^CD ± 0.33	28.02^D ± 0.12	14.84^H ± 0.56
100% extraction	47.69^F ± 0.41	12.17^B ± 0.15	25.53^F ± 0.11	21.96^F ± 0.46
Pan bread made from wheat flour 72% incorporated with
Nano-wheat bran (%)
5	61.50^B ± 0.18	9.88^E ± 0.36	28.74^D ± 0.52	7.89^K ± 0.01
15	60.45^C ± 0.43	12.53^B ± 0.33	31.00^B ± 0.03	8.83^K ± 0.50
25	58.66^D ± 0.11	10.01^E ± 0.10	28.69^D ± 0.03	10.74^J ± 0.10
Nano-wheat germ (%)
5	58.46^D ± 0.16	12.52^B ± 0.11	30.35^C ± 0.22	10.82^J ± 0.21
15	46.61^F ± 0.09	13.33^A ± 0.11	25.99^E ± 0.16	23.28^F ± 0.03
25	38.09^I ± 0.13	12.23^B ± 0.22	18.65^I ± 0.12	33.59^B ± 0.08
Fermented nano-rice bran (%)
5	61.17^BC ± 0.15	10.33^ED ± 0.21	28.79^D ± 0.06	8.33^K ± 0.16
15	57.81^D ± 0.35	9.05^F ± 0.08	25.88^E ± 0.11	12.65^I ± 0.35
25	54.60^E ± 0.27	8.95^F ± 0.13	25.91^E ± 0.03	15.56^G ± 0.24
Fermented nano-carrot pomace (%)
5	47.11^F ± 0.58	12.15^B ± 0.29	25.20^F ± 0.18	22.88^F ± 0.63
15	39.72^H ± 0.45	10.42^DE ± 0.20	18.70^I ± 0.06	32.01^C ± 0.43
25	32.62^J ± 0.30	8.78^F ± 0.05	11.98^J ± 0.03	41.39^A ± 0.24
Fermented nano-pomegranate peel (%)
5	54.88^E ± 0.34	10.93^CD ± 0.14	28.69^D ± 0.13	14.41^H ± 0.37
15	41.72^G ± 0.16	11.43^C ± 0.30	22.34^G ± 0.22	28.84^E ± 0.23
25	40.30^H ± 0.48	10.97^CD ± 0.13	20.20^H ± 0.03	30.90^D ± 0.43

Values in the same column followed by different letters are significantly different (p < 0.05)