## 3 Results and Discussion
### Color Determination  
Color, along with flavor and aroma, is one of the fundamental attributes that influence the quality of food. The color of the tortillas in our experiments depended on the type of flour and herbs used. The color of each tortilla was determined using the CIE L*a*b* system. The results are presented in Table 2.  
The brightness (L*) of the surface of tested tortillas ranged from 54.82 to 78.10, whereas the redness (a*) and the yellowish (b*) ranged from \(-\)0.27 to 7.26 and 13.49 to 19.06, respectively. The results indicated that the whole-grain tortillas were darker and more red than the refined flour tortillas. The b* parameter showed less variability, especially for whole-grain tortillas. The calculated \(\Delta\)E* value was higher than 1 for each tortilla enriched with aromatic plants, which means that the human eye  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{**Type of Tortilla**} & **Samples** & **Water Activity** & **Water Content (\%)** & **Hardness (kg)** & **Organoleptic Assessment \\  & & & & & **(Points)** \\ \hline \multirow{8}{*}{**Category**} & _Control_ & **0.757**\(\pm\) 0.027 b & **21.22**\(\pm\) 1.58 ab & **8.34**\(\pm\) 1.75 b & **3.3**\(\pm\) 0.4 \\  & _Origanum vulgare_ & **0.794**\(\pm\) 0.009 d & **20.14**\(\pm\) 1.26 a & **11.12**\(\pm\) 2.47 c & **3.5**\(\pm\) 0.3 \\  & _Thymus serpyllum_ & **0.746**\(\pm\) 0.004 a & **21.78**\(\pm\) 1.12 b & **11.99**\(\pm\) 2.19 c & **3.6**\(\pm\) 0.3 \\  & _Thymus vulgaris_ & **0.767**\(\pm\) 0.023 c & **20.00**\(\pm\) 1.36 a & **7.54**\(\pm\) 1.31 b & **4.2**\(\pm\) 0.2 \\  & _Thymus \(\times\)citridoratus_ & **0.735**\(\pm\) 0.063 a & **21.61**\(\pm\) 2.06 b & **11.17**\(\pm\) 4.87 c & **4.3**\(\pm\) 0.2 \\  & _Rosmarinus officinalis_ & **0.774**\(\pm\) 0.010 c & **21.42**\(\pm\) 1.19 b & **8.53**\(\pm\) 2.57 b & **4.3**\(\pm\) 0.3 \\  & _Control_ & **0.808**\(\pm\) 0.015 e & **21.62**\(\pm\) 0.98 b & **7.12**\(\pm\) 1.20 b & **4.1**\(\pm\) 0.2 \\  & _Origanum vulgare_ & **0.809**\(\pm\) 0.008 e & **21.56**\(\pm\) 1.58 b & **7.31**\(\pm\) 2.65 b & **3.7**\(\pm\) 0.2 \\  & _Thymus serpyllum_ & **0.818**\(\pm\) 0.009 f & **22.01**\(\pm\) 1.12 b & **7.81**\(\pm\) 1.06 b & **4.1**\(\pm\) 0.1 \\  & _Thymus vulgaris_ & **0.806**\(\pm\) 0.002 e & **21.04**\(\pm\) 1.13 ab & **5.58**\(\pm\) 0.60 a & **3.8**\(\pm\) 0.2 \\  & _Thymus \(\times\)citridoratus_ & **0.821**\(\pm\) 0.023 f & **22.36**\(\pm\) 2.15 b & **5.24**\(\pm\) 0.24 a & **4.3**\(\pm\) 0.1 \\  & _Rosmarinus officinalis_ & **0.817**\(\pm\) 0.004 e & **21.54**\(\pm\) 0.63 b & **7.27**\(\pm\) 3.07 b & **4.6**\(\pm\) 0.2 \\ \hline \hline \end{tabular}  
* The values represent the means + SD from \(n=6\). Statistical analysis of variance (ANOVA, \(p<0.05\), post hoc Tukey’s test) was performed. Different letters, a, b, c, d, e and f, indicate that samples are significantly different. The letter “a” marks the lowest value. The values followed by the same lowercase letter (a–f) within the same column do not differ significantly according to [PERSON]’s HSD test at \(p<0.05\).  
\end{table}
Table 1: Physicochemical characteristics and organoleptic assessment of the tested tortillas enriched with various aromatic plants.  
differences. The value of 3, which means that the color difference is obvious to the human eye, was exceeded in the wheat tortillas enriched with _Origanum vulgare_, _Thymus serpyllum_, _Thymus \(\times\) citridorus_ and _Rosmarinus officinalis_ and in the whole-grain tortillas enriched with _Thymus vulgaris_, _Thymus \(\times\) citridorus_ and _Rosmarinus officinalis_. The highest \(\Delta\)E* value of 10.76 was calculated for whole-grain tortilla with _Rosmarinus officinalis_, which meant that this variant differed the most from the control. Photos of tortillas enriched with aromatic plants are presented in Figure S1.