Table 3.
Color characteristics of red fleshed potato flour doughs measured as the lightness (L), red-green (a), and yellow-blue (b)

Samples	Raw			Cooked
	L	a	b	L	a	b
W	76.4±0.6a	-3.5±0.2c	15.9±0.9c	72.3±0.1a	-3.4±0.1c	17.1±1.5b
BM	54.0±1.1b	6.0±0.4a	16.1±1.1c	45.5±0.7d	7.4±0.5b	13.9±1.5c
R1	52.8±0.2c	6.1±0.1a	21.2±0.5ab	48.0±0.7c	8.4±0.3a	18.9±1.5a
R2	53.7±0.2b	5.9±0.1a	20.6±0.5b	48.7±0.1b	8.1±0.1a	19.3±1.2a
R3	53.5±0.5b	5.2±0.2b	21.7±0.3a	47.9±0.5c	7.3±0.4b	19.1±1.0a

W: wheat flour; BM: ball-milled RFPF; R1: 425-600 μm RFPF; R2: 600-1,000 μm RFPF; R3: 1,000-1,180 μm RFPF.
Indicates a significant difference within columns (p<0.05).