## 3 Results and Discussion
### _Color Coordinates_  
The incorporation of parsley into bread significantly influenced the color coordinates of the crumb (Table 2, Figure 3). Color is one of the most important parameters that \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Moisture** & **Protein** & **Ash** & **Fat** & **Fiber** & **Carbohydrates** \\ \hline WF \({}^{*}\) & 11.2 \(\pm\) 0.1 \({}^{\text{A}\;**}\) & 10.1 \(\pm\) 0.13 \({}^{\text{B}}\) & 0.64 \(\pm\) 0.05 \({}^{\text{A}}\) & 1.4 \(\pm\) 0.1 \({}^{\text{A}}\) & 3.1 \(\pm\) 0.1 \({}^{\text{A}}\) & 73.6 \\ PL & 11.2 \(\pm\) 0.1 \({}^{\text{A}}\) & 10.9 \(\pm\) 0.02 \({}^{\text{A}}\) & 8.8 \(\pm\) 0.03 \({}^{\text{B}}\) & 3.4 \(\pm\) 0.1 \({}^{\text{A}}\) & 14.8 \(\pm\) 0.2 \({}^{\text{B}}\) & 50.9 \\ \hline CB & 36.6 \(\pm\) 0.1 \({}^{\text{a}}\) & 10.3 \(\pm\) 0.1 \({}^{\text{a}}\) & 0.74 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.6 \(\pm\) 0.0 \({}^{\text{a}}\) & 3.6 \(\pm\) 0.2 \({}^{\text{a}}\) & 83.76 \\ PB1 & 37.0 \(\pm\) 0.1 \({}^{\text{ab}}\) & 10.3 \(\pm\) 0.2 \({}^{\text{ab}}\) & 0.96 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.6 \(\pm\) 0.1 \({}^{\text{ab}}\) & 3.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 83.24 \\ PB2 & 37.3 \(\pm\) 0.2 \({}^{\text{bc}}\) & 10.5 \(\pm\) 0.2 \({}^{\text{ab}}\) & 1.12 \(\pm\) 0.02 \({}^{\text{c}}\) & 1.7 \(\pm\) 0.2 \({}^{\text{ab}}\) & 4.0 \(\pm\) 0.3 \({}^{\text{b}}\) & 82.78 \\ PB3 & 37.5 \(\pm\) 0.1 \({}^{\text{c}}\) & 10.6 \(\pm\) 0.2 \({}^{\text{ab}}\) & 1.38 \(\pm\) 0.01 \({}^{\text{d}}\) & 1.7 \(\pm\) 0.2 \({}^{\text{ab}}\) & 4.3 \(\pm\) 0.3 \({}^{\text{c}}\) & 82.02 \\ PB4 & 37.8 \(\pm\) 0.0 \({}^{\text{d}}\) & 10.6 \(\pm\) 0.1 \({}^{\text{b}}\) & 1.42 \(\pm\) 0.02 \({}^{\text{e}}\) & 1.7 \(\pm\) 0.2 \({}^{\text{ab}}\) & 4.6 \(\pm\) 0.2 \({}^{\text{d}}\) & 81.68 \\ PB5 & 38.0 \(\pm\) 0.1 \({}^{\text{e}}\) & 10.5 \(\pm\) 0.2 \({}^{\text{ab}}\) & 1.56 \(\pm\) 0.02 \({}^{\text{f}}\) & 1.9 \(\pm\) 0.2 \({}^{\text{b}}\) & 4.9 \(\pm\) 0.3 \({}^{\text{e}}\) & 81.14 \\ \hline \hline \end{tabular}  
* \({}^{*}\)We–wheat flour, PL—parsley leaves, CB—control bread, PB1, PB2, PB3, PB4, PB5—bread with 1, 2, 3, 4 and 5 % of PL, respectively. Data are presented as mean (\(n=3\)) with standard deviation. ** Data values of each parameter with different superscript letters are significantly different at \(p<0.05\).  
\end{table} 
Table 1: Basic chemical composition of wheat flour, PL, and bread. The basic chemical compounds of bread (protein, ash, fat, fiber, and carbohydrates) were expressed as a percentage of dry weight basis. Figure 2: Volume of the control bread (CB) and bread with parsley (PB1, PB2, PB2, PB3, PB4, and PB5: bread with 1, 2, 3, 4, and 5% of parsley powder, respectively). Values followed by the same letter (a–d) are not significantly different (\(p<0.05\)), \(n=3\). affect consumer acceptance [42]. In particular, bread enrichment with PL decreased the lightness of the crumb (from 73.9 (CB) to 53.8 (PB5)). Moreover, crumb greenness and redness were increased by the addition of PL (from 2.83 to \(-\)2.33 and from 12.8 to 18.1, respectively). Similar changes were observed in pasta color when dried and powdered PL were incorporated into durum wheat semolina [43]. These changes were effected by parsley pigments. PL, similar to other green parts of plants, contain both chlorophyll a with blue-green color and chlorophyll b with yellow-green color in a ratio of 2:1 [6]. Both these compounds are responsible to the greatest extent for the color change of the bread. Moreover, chlorophylls show strong antioxidant activity [44]. The total color difference (TCD) ranged from 9.1 (PB1) to 21.4 (PB5). TCD could be visually detected by an inexperienced observer when it is higher than 5 [45]. It means that replacing wheat flour with parsley flour already at the level of 1% caused strong visible changes in crumb color. The greatest changes in the pasta color were observed for the incorporation of 3% PL. A higher level of PL had relatively little influence on color coordinates and consequently on the TCD.