Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Table 4

L^∗a^∗b^∗ color values of the biscuits containing different levels of purple rice flours^∗.

Physical characteristics	Control wheat biscuit	Purple rice flour substitution (%)
		25	50	75	100
Color values
L^∗	74.53 ± 0.57^a	60.45 ± 0.10^b	45.33 ± 0.06^c	40.85 ± 0.15d	38.88 ± 0.37^e
a^∗	3.84 ± 0.08^d	3.98 ± 0.03^bc	4.07 ± 0.02^bc	4.39 ± 0.04b	6.08 ± 0.36^a
b^∗	38.65 ± 0.32^a	12.92 ± 0.14^b	9.15 ± 0.24^c	5.33 ± 0.03d	3.94 ± 0.10^e
Browning index	76.36 ± 1.02^a	52.18 ± 0.27^b	28.38 ± 0.79^c	20.97 ± 0.14d	17.87 ± 0.31^e

^∗Values represent mean ± standard error. In each row, sample means not having the same letter attached to them are significantly different (Duncan’s multiple range test, ).