Formulation and Evaluation of Iron-Rich Chocolate Spread from Sugarcane Syrup and Sunflower Seeds

Table 3

The color parameters (, , and ) of the prepared chocolate spread formulae.

Samples	Color parameters
				ΔE
Control	27.97 ± 0.26	^†1.50^a ± 0.19	−0.20^a ± 0.07	0.00^e
1	27.18 ± 0.26	0.92^b ± 0.09	−0.61^b ± 0.08	1.06^b
2	27.32 ± 0.36	0.93^b ± 0.07	−0.64^bc ± 0.16	0.97^c
3	27.16 ± 0.04	0.85^b ± 0.00	−0.77^bc ± 0.00	1.14^a
4	28.39 ± 2.11	0.97^b ± 0.29	−0.85^c ± 0.02	0.94^d

^†Different superscript letters within rows show the significance between samples (). All experiments were performed in triplicate and the data are presented as means ± S.D (one-way ANOVA).