## 3 Results and Discussion
### Color Coordinates
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Time after** **Baking [h]** & **Hardness [N]** & **Elasticity [\(-\)]** & **Springiness [\(-\)]** & **Cohesiveness [\(-\)]** & **Chewiness [N]** \\ \hline C & 7.77 \(\pm\) 0.30 \({}^{\text{a}}\) & 0.31 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.94 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.70 \(\pm\) 0.11 \({}^{\text{e}}\) & 5.08 \(\pm\) 0.72 \({}^{\text{abc}}\) \\ CP1 & 9.33 \(\pm\) 0.23 \({}^{\text{ab}}\) & 0.30 \(\pm\) 0.01 \({}^{\text{de}}\) & 0.90 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.68 \(\pm\) 0.05 \({}^{\text{de}}\) & 5.70 \(\pm\) 0.34 \({}^{\text{ab}}\) \\ CP2 & 11.80 \(\pm\) 0.36 \({}^{\text{c}}\) & 0.27 \(\pm\) 0.06 \({}^{\text{cde}}\) & 0.90 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.62 \(\pm\) 0.07 \({}^{\text{cde}}\) & 6.65 \(\pm\) 1.05 \({}^{\text{de}}\) \\ CP3 & 24 & 12.59 \(\pm\) 0.51 \({}^{\text{c}}\) & 0.25 \(\pm\) 0.03 \({}^{\text{bede}}\) & 0.89 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.59 \(\pm\) 0.03 \({}^{\text{bede}}\) & 6.60 \(\pm\) 0.39 \({}^{\text{de}}\) \\ CP4 & 16.78 \(\pm\) 0.60 \({}^{\text{d}}\) & 0.22 \(\pm\) 0.05 \({}^{\text{abde}}\) & 0.85 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.56 \(\pm\) 0.06 \({}^{\text{abde}}\) & 8.03 \(\pm\) 0.92 \({}^{\text{ef}}\) \\ CP5 & 20.51 \(\pm\) 0.36 \({}^{\text{ef}}\) & 0.24 \(\pm\) 0.01 \({}^{\text{abde}}\) & 0.87 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.60 \(\pm\) 0.02 \({}^{\text{bede}}\) & 10.65 \(\pm\) 0.78 \({}^{\text{g}}\) \\ CP6 & 21.36 \(\pm\) 0.65 \({}^{\text{e}}\) & 0.21 \(\pm\) 0.01 \({}^{\text{abde}}\) & 0.81 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.56 \(\pm\) 0.01 \({}^{\text{abde}}\) & 9.56 \(\pm\) 0.22 \({}^{\text{g}}\) \\ \hline C & 8.43 \(\pm\) 0.72 \({}^{\text{a}}\) & 0.19 \(\pm\) 0.04 \({}^{\text{abcd}}\) & 0.86 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.53 \(\pm\) 0.04 \({}^{\text{abd}}\) & 3.84 \(\pm\) 0.35 \({}^{\text{a}}\) \\ CP1 & 11.08 \(\pm\) 0.31 \({}^{\text{bc}}\) & 0.15 \(\pm\) 0.02 \({}^{\text{abc}}\) & 0.82 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.45 \(\pm\) 0.02 \({}^{\text{ab}}\) & 4.10 \(\pm\) 0.17 \({}^{\text{ab}}\) \\ CP2 & 15.47 \(\pm\) 0.80 \({}^{\text{d}}\) & 0.13 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.87 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.41 \(\pm\) 0.02 \({}^{\text{a}}\) & 5.50 \(\pm\) 0.50 \({}^{\text{ab}}\) \\ CP3 & 72 & 20.12 \(\pm\) 1.23 \({}^{\text{e}}\) & 0.16 \(\pm\) 0.05 \({}^{\text{abc}}\) & 0.86 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.45 \(\pm\) 0.07 \({}^{\text{ab}}\) & 7.80 \(\pm\) 1.35 \({}^{\text{de}}\) \\ CP4 & 17.34 \(\pm\) 0.71 \({}^{\text{d}}\) & 0.13 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.86 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.42 \(\pm\) 0.05 \({}^{\text{a}}\) & 6.27 \(\pm\) 0.61 \({}^{\text{bede}}\) \\ CP5 & 20.71 \(\pm\) 0.62 \({}^{\text{ef}}\) & 0.15 \(\pm\) 0.04 \({}^{\text{ab}}\) & 0.87 \(\pm\) 0.13 \({}^{\text{a}}\) & 0.44 \(\pm\) 0.08 \({}^{\text{ab}}\) & 7.93 \(\pm\) 1.38 \({}^{\text{def}}\) \\ CP6 & 22.54 \(\pm\) 0.64 \({}^{\text{f}}\) & 0.15 \(\pm\) 0.02 \({}^{\text{ab}}\) & 0.85 \(\pm\) 0.11 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.04 \({}^{\text{ab}}\) & 8.99 \(\pm\) 0.63 \({}^{\text{f}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Texture parameters of control and enriched bread samples. led to a significant increase in redness (a*), which was dependent on the concentration of the additive. The sample containing 6% CP had the highest a* value, while the control sample had the lowest, with values of 12.74 and 1.92, respectively. In general, the decline in b* values was associated with the concentration of CP. However, there were no significant differences in b* values between breads enriched with 4 and 5% additive or between those enriched with 5 and 6% additive. Therefore, changes in yellownness were more evident at lower (1-3%) enrichment levels. The control and bread enriched with 6% CP exhibited the highest and lowest b* values, respectively, with values of 16.83 and 0.97. In another study by [PERSON] et al. [43], it was observed that the b* value of bread decreased with the addition of powdered chokeberry fruit.