## 3 Results and Discussion
### Color  
The color determinations of the three bakery products are presented in Table 3. The higher concentration of red dragon fruit puree in the three bakery products decreased the lightness. A 34.8% decrease in lightness was observed from puree concentration of 10% to \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multirow{2}{*}{**Products**} & \multicolumn{6}{c}{**Concentration of Dragon Fruit Puree (\%)**} \\ \cline{3-8}  & & **0** & **10** & **20** & **30** & **40** & **50** & **60** \\ \hline \multirow{3}{*}{Hardness} & White bread & 958 \(\pm\) 24.1 * & 1014.22 \(\pm\) 39.8 * & 1549.49 \(\pm\) 30.2 * & 1852.95 \(\pm\) 31.9 * & 2104.63 \(\pm\) 27.5 * & 2348.59 \(\pm\) 25.1 * & 2946.46 \(\pm\) 22.3 * \\  & Steamed bun & 873 \(\pm\) 14.5 * & 1022.6 \(\pm\) 22.1 * & 1623.26 \(\pm\) 28.4 * & 2020.83 \(\pm\) 24.9 * & 2664.54 \(\pm\) 35.6 * & 3053.57 \(\pm\) 29.4 * & 3295.69 \(\pm\) 31.5 * \\  & Donut & 892 \(\pm\) 21.8 * & 1456.94 \(\pm\) 31.6 * & 1694.46 \(\pm\) 27.2 * & 2174.51 \(\pm\) 35.7 * & 2407.77 \(\pm\) 29.5 * & 2906.78 \(\pm\) 31.4 * & 3280.88 \(\pm\) 34.9 * \\ \hline \multirow{3}{*}{Springiness} & White bread & 0.934 \(\pm\) 0.05 * & 0.887 \(\pm\) 0.03 * & 0.829 \(\pm\) 0.05 * & 0.744 \(\pm\) 0.05 * & 0.729 \(\pm\) 0.06 * & 0.601 \(\pm\) 0.01 * & 0.568 \(\pm\) 0.03 * \\  & Steamed bun & 0.905 \(\pm\) 0.04 * & 0.887 \(\pm\) 0.02 * & 0.843 \(\pm\) 0.02 * & 0.793 \(\pm\) 0.02 * & 0.744 \(\pm\) 0.02 * & 0.726 \(\pm\) 0.05 * & 0.697 \(\pm\) 0.03 * \\  & Donut & 0.651 \(\pm\) 0.08 * & 0.643 \(\pm\) 0.11 * & 0.627 \(\pm\) 0.10 * & 0.5 \(\pm\) 0.07 * & 0.458 \(\pm\) 0.07 * & 0.448 \(\pm\) 0.03 * & 0.457 \(\pm\) 0.06 * \\ \hline \multirow{3}{*}{Cohesiveness} & White bread & 0.442 \(\pm\) 0.04 * & 0.425 \(\pm\) 0.05 * & 0.473 \(\pm\) 0.04 * & 0.534 \(\pm\) 0.05 * & 0.589 \(\pm\) 0.05 * & 0.626 \(\pm\) 0.04 * & 0.646 \(\pm\) 0.01 * \\  & Steamed bun & 0.532 \(\pm\) 0.02 * & 0.52 \(\pm\) 0.01 * & 0.516 \(\pm\) 0.04 * & 0.562 \(\pm\) 0.02 * & 0.573 \(\pm\) 0.03 * & 0.626 \(\pm\) 0.02 * & 0.646 \(\pm\) 0.01 * \\ \cline{1-1}  & Donut & 0.335 \(\pm\) 0.02 * & 0.345 \(\pm\) 0.04 * & 0.347 \(\pm\) 0.02 * & 0.387 \(\pm\) 0.02 * & 0.388 \(\pm\) 0.07 * & 0.445 \(\pm\) 0.03 * & 0.472 \(\pm\) 0.06 * \\ \hline \hline \end{tabular}
* Data presented as mean \(\pm\) SD; mean values with the same letters are not significantly different at \(p<0.05\).  
\end{table} 
Table 2: The texture of dragon fruit puree bakery products. 60% in wheat bread. Meanwhile, a 35.38% decrease was found in steamed buns and 24.86% for donuts. The red color of the sample turned darker due to the increased concentration of betacyanin and betalains ([PERSON] et al., 2018). In addition, for white bread, baking affects the color produced. The baking process at high temperatures causes the Maillard reaction to provide a darker bread color ([PERSON] et al., 2018). Similarly, the steaming process for buns also affects the product's color. The heating process and the presence of water from the steamer caused betalains and betacyanin to dissolve, resulting in a pale red color. A similar trend was observed with donuts that undergo a high-temperature frying process; thus, their initial lightness (72.8 \(\pm\) 0.6) was lower compared to that of white bread and steamed buns. The color measurement showed that the a* value of all samples fell within the red color range. The redness of the samples increased along with the increase in red dragon fruit puree concentration, ranging from 26.8 to 33.7, 24.8 to 31.6, and 15.5 to 29.6 for white bread, steamed buns, and donuts, respectively. Meanwhile, the value of b* of the sample belongs to the blue color spectrum. Conversely, the blue color showed a decrease as the redness increased. This red and blue coloration originated from the betalains and betacyanin pigments in red dragon fruit puree. The color pigment in anthocyanins in the form of betalains can provide a red-violet color to the sample ([PERSON] et al., 2018).