The a* values which correspond to red–green profile ranged
from 6.73 for control to 10.42 for 5% HSR crackers, highlighting
the obvious redness in the color profile. The b* values
which represents yellowness were decreased by the increase
of HSR from 1.25% to 5%. Higher b* values which corresponded
to yellow–blue profile ranged from 27.44 to 23.08
for control and 5% HSR respectively. Higher b* values comparatively
indicate the samples exhibited more yellowish color.
In terms of the total color difference (DE) between the control
and crackers containing the HSR, all sample exhibited DE
value higher than control sample Table 2. This means that all
of them were darker than the control, having lower values of
L, higher values of b and a. Consequently, there was a reduction
in the typical golden or very light brown color of the commercial
crackers.