3.3. Quality of dried productColor

3.3. Quality of dried product
Color of raw and dried peas were investigated in terms of CIE L* (from dark to light), a* (from green to red), and b* (blue to yellow) color values. The effect of drying methods on color values for pea was shown in Table 2. It was observed that b* value decreased while a* value increased significantly during drying. However, for different drying methods, these values were not statistically different. Increase in a* value may be due to the Maillard reactions.