Table 6 Color parameters of cookies as influenced by the percentage of SFP incorporation in the cookies formulation

L*

74.23 ± 0.74^e

71.34 ± 0.62^d

64.53 ± 0.98^c

63.18 ± 0.23^bc

62.03 ± 0.35^b

59.45 ± 0.66^a

a*

1.14 ± 0.08^a

1.40 ± 0.26^a

2.85 ± 0.22^b

3.46 ± 0.49^b

4.96 ± 0.55^c

6.78 ± 0.16^d

b*

31.70 ± 0.36^a

32.75 ± 0.10^b

33.82 ± 0.35^c

34.77 ± 0.19^d

35.17 ± 0.41^d

35.83 ± 0.22^e

BI

54.41 ± 1.09^a

60.05 ± 1.07^b

73.58 ± 1.38^c

79.45 ± 1.48^d

84.66 ± 1.61^e

101.94 ± 1.55^f

WI

59.13 ± 0.46^e

56.46 ± 0.45^d

50.90 ± 0.87^c

49.23 ± 0.56^bc

48.01 ± 0.23^b

43.20 ± 0.45^a

ΔE*

 -

3.09 ± 0.07^a

10.08 ± 0.14^b

11.71 ± 0.09^bc

13.27 ± 0.12^c

19.11 ± 0.18^d