Table 3 Specific volume and color of pan bread added with chestnut shell powder and extruded chestnut shell powder with various conditions

Extrusion conditions		Specific Volume (cc/g)	Crumb color

Moisture (%)	Temp. (°C)		L1)	a2)	b3)	ΔE4)

Control		3.74±0.085)^A6)	87.83±0.41^A	6.12±0.27^C	15.43±0.33^A	18.80±0.47^D

CS7)		3.60±0.06^BC	68.49±0.50^BC	11.87±0.54^B	12.99±0.36^C	32.76±0.48^C

25	110	3.61±0.04^ABC	67.20±0.63^C	12.38±0.25^A	14.37±0.32^B	34.59±0.63^A
	130	3.64±0.03^ABC	67.79±0.82^BC	12.23±0.40^AB	14.19±0.27^B	33.97±0.68^AB
	150	3.71±0.06^AB	69.12±1.05^B	12.49±0.27^A	14.32±0.34^B	33.04±0.81^BC

30	110	3.64±0.03^ABC	67.20±1.18^C	12.16±0.27^AB	14.33±0.25^B	34.50±0.96^A
	130	3.69±0.11^AB	67.90±1.45^BC	12.18±0.37^AB	14.08±0.29^B	33.82±1.39^ABC
	150	3.68±0.14^AB	67.30±0.80^C	12.37±0.20^AB	14.19±0.28^B	34.43±0.63^A

¹⁾Lightness (100=white, 0=black)
²⁾Redness (100=red, -80=green)
³⁾Yellowness (70=yellow, -70=blue)
⁴⁾ΔE: color difference
⁵⁾Means±SD (n=5).
⁶⁾Means with different superscripts in the same column are significantly different by ANOVA test at p<0.05.
⁷⁾CS: chestnut shell powder