Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Table 7

Color measurement of waffles, breadsticks, and salad cream.

Products	Lightness ()	Redness ()	Yellowness ()
Waffles
W0 (control)	^b	^a	^b
W1 (1%DMP)	^ab	^a	^a
W2 (2% DMP)	^a	^a	^a
W3 (3% DMP)	^ab	^a	^a
Breadsticks
BS0 (control)	^c	^a	^b
BS1 (1%DMP)	^a	^b	^ab
BS2 (2% DMP)	^a	^b	^b
BS3 (3% DMP)	^b	^a	^a
Salad cream
SC0 (control)	^c	^d	^c
SC1 (1%DMP)	^a	^b	^b
SC2 (2% DMP)	^b	^c	^a
SC3 (3% DMP)	^a	^a	^b

DMP: oyster mushroom powder. Results are reported as of triplicate analysis. Means with the same letters are not significantly different () in the same column.