Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Table 4

Color tonality of purslane powder cupcakes.

Treatments		L	a	b	c	h
	T0	48.31 ± 1.67	15.42 ± 0.68	35.55 ± 1.39	59.98 ± 2.16	66.55 ± 0.49
Leaves	T1	39.90 ± 4.79	11.23 ± 2.21	27.73 ± 3.34	48.60 ± 5.83	68.08 ± 2.28
	T2	42.82 ± 1.27	9.30 ± 0.41	28.26 ± 0.42	51.32 ± 0.98	71.78 ± 0.52
	T3	42.37 ± 1.81	7.60 ± 0.63	26.28 ± 1.33	49.86 ± 2.07	73.81 ± 2.03
Stem	T1	42.89 ± 1.67	14.01 ± 1.78	30.26 ± 1.33	52.49 ± 2.02	65.21 ± 2.33
	T2	46.16 ± 1.81	12.26 ± 0.25	31.23 ± 0.97	55.72 ± 1.91	68.54 ± 0.90
	T3	35.96 ± 2.92	14.02 ± 0.61	27.95 ± 2.36	45.60 ± 2.62	63.27 ± 2.66

L, lightness; a, redness; b, yellowness; c, chroma; h, hue.