Evaluation of antidiabetic and antioxidant properties of selected soybean varieties and their suitability to incorporate into wheat bread

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Table 7. The independent t- test results on color changes of different levels of incorporated Soybean flour for Wheat Bread. Values represent the mean ± standard deviation of
triplicate readings. Values with the same superscript on the same row are not significantly different (P > 0.05). *L value represents lightness a* value indicates
redness b* indicates yellowness.
Variety Crumb color Crust Color
a* b* L* a* b* L*
Control 64.27a±1.05 0.35f±0.2 0.21d±0.55 46.55a±0.26 5.86d±0.45 0.44e±0.12
S. L variety 3% 56.40bc±1.54 1.02d±0.35 0.32cd±0.12 43.54b±1.57 8.86b±0.61 0.37e±0.14
S. L variety 5% 47.95e±0.55 1.82b±0.15 0.34c±0.38 42.06b±0.70 9.35b±0.28 0.42e±0.65
S. L variety 8% 48.06f±0.81 2.66a±0.19 0.51a±0.15 38.10c±1.64 12.50a±0.16 0.67cd±0.86
Indian variety 3% 56.20c±0.65 0.57e±0.95 0.16e±0.25 45.49ab±1.07 7.35c±0.15 0.55d±0.25
Indian variety 5% 54.70cd±0.52 1.00d±0.49 0.36bc±0.17 43.40b±0.97 9.25b±0.15 0.96a±0.01
Indian variety 8% 52.17e±0.72 1.44c±0.15 0.48b±0.13 47.10a±0.68 12.99a±0.44 0.85bc±0.02
Table 8. The independent t-test results on baking losses (%) and the specific volume (g/cm3) of the different incorporation levels of the bread. Values represent the mean ±
standard deviation of triplicate readings. Values with the same superscript on the same row are not significantly different (P > 0.05).
Result Control Sri Lankan Soybean flour Variety Indian Soybean Flour
3% 5% 8% 3% 5% 8%%
Baking Loses (%) 15.12a±0.12 14.2a±0.05 14.1a±0.08 12.8a±0.04 13.2a±0.05 13.5a±0.02 12.7a±0.07
Specific volume(g/cm3) 2.70a±0.13 2.64a±0.66 2.50ab±0.06 1.06d±0.10 2.56a±0.11 2.24b±0.09 1.72c±0.23
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