Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Table 6

Color parameters of analyzed bread samples.

Sample
K	^e	^a	^d	—
SBK 0/80	^d	^a	^c	^a
SB 10/80	^bc	^b	^b	^c
SB 20/80	^a	^d	^ab	^e
SBK 0/120	^c	^a	^b	^b
SB 10/120	^b	^b	^b	^d
SB 20/120	^a	^c	^a	^e

Presented data are mean values deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.