# The Influence of Tomato and Pepper Processing Waste on Bread Quality
## 3 Results and Discussion
### Evaluation of Color Parameters of Bread Crumbs  
In addition to taste and texture, color is an important sensory indicator of baked goods, and it plays a significant role in meeting consumer expectations. The color of bread is influenced by various factors, including baking parameters, the recipe, and dough characteristics [33; 36]. In the present study, the color analysis of the bread was conducted using the CIELab color space, also known as the Lab* color space, developed by the International Commission on Illumination (CIE). The color coordinates of the CIELab color space (L*, a*, and b*) were used to calculate derived parameters, including the total color difference (\(\Delta\)E*), whiteness index (WI), and the yellowish index (YI) (Table 4). The \begin{table}
\begin{tabular}{l l l l l l} \hline \hline
**Sample** & **Bread Yield** & **Baking Loss** & **Specific Volume** & **Crumb Moisture** & **Crumb Porosity** \\  & **[\%]** & **[\%]** & **[cm\({}^{3}\) g–1]** & **[\%]** & **[-]** \\ \hline CON & 138.0 \(\pm\) 1.3 \({}^{\text{cb}}\) & 9.5 \(\pm\) 0.9 \({}^{\text{ab}}\) & 2.82 \(\pm\) 0.15 \({}^{\text{a}}\) & 43.08 \(\pm\) 0.41 \({}^{\text{ba}}\) & 8.0 \(\pm\) 0.0 \({}^{\text{a}}\) \\ \hline TP3 & 135.7 \(\pm\) 0.3 \({}^{\text{c}}\) & 11.0 \(\pm\) 0.2 \({}^{\text{a}}\) & 2.85 \(\pm\) 0.10 \({}^{\text{a}}\) & 42.08 \(\pm\) 0.16 \({}^{\text{dc}}\) & 7.7 \(\pm\) 0.6 \({}^{\text{ab}}\) \\ TP6 & 135.4 \(\pm\) 0.3 \({}^{\text{c}}\) & 10.9 \(\pm\) 0.2 \({}^{\text{a}}\) & 2.29 \(\pm\) 0.22 \({}^{\text{b}}\) & 42.70 \(\pm\) 0.71 \({}^{\text{bdc}}\) & 8.0 \(\pm\) 0.6 \({}^{\text{a}}\) \\ TP9 & 136.1 \(\pm\) 0.8 \({}^{\text{c}}\) & 10.6 \(\pm\) 0.5 \({}^{\text{a}}\) & 2.74 \(\pm\) 0.09 \({}^{\text{a}}\) & 41.89 \(\pm\) 0.13 \({}^{\text{d}}\) & 7.3 \(\pm\) 0.6 \({}^{\text{ab}}\) \\ TP12 & 137.1 \(\pm\) 0.5 \({}^{\text{c}}\) & 10.2 \(\pm\) 0.3 \({}^{\text{a}}\) & 2.54 \(\pm\) 0.01 \({}^{\text{b}}\) & 43.05 \(\pm\) 0.25 \({}^{\text{ba}}\) & 7.3 \(\pm\) 0.6 \({}^{\text{ab}}\) \\ \hline PB3 & 140.4 \(\pm\) 0.5 \({}^{\text{ab}}\) & 9.3 \(\pm\) 0.3 \({}^{\text{ab}}\) & 2.37 \(\pm\) 0.06 \({}^{\text{b}}\) & 43.06 \(\pm\) 0.22 \({}^{\text{ba}}\) & 7.0 \(\pm\) 0.0 \({}^{\text{ab}}\) \\ PB6 & 140.5 \(\pm\) 0.9 \({}^{\text{ab}}\) & 9.5 \(\pm\) 0.6 \({}^{\text{ab}}\) & 2.78 \(\pm\) 0.13 \({}^{\text{a}}\) & 43.81 \(\pm\) 0.22 \({}^{\text{a}}\) & 6.7 \(\pm\) 0.6 \({}^{\text{ab}}\) \\ PB9 & 140.9 \(\pm\) 1.3 \({}^{\text{a}}\) & 9.3 \(\pm\) 0.9 \({}^{\text{ab}}\) & 2.69 \(\pm\) 0.22 \({}^{\text{a}}\) & 42.43 \(\pm\) 0.11 \({}^{\text{bdc}}\) & 6.7 \(\pm\) 0.6 \({}^{\text{ab}}\) \\ PB12 & 142.3 \(\pm\) 1.1 \({}^{\text{a}}\) & 8.4 \(\pm\) 0.7 \({}^{\text{b}}\) & 2.55 \(\pm\) 0.36 \({}^{\text{ab}}\) & 42.71 \(\pm\) 0.11 \({}^{\text{bdc}}\) & 6.3 \(\pm\) 0.6 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: The physical properties of bread with progressive addition of tomato waste (TP) and pepper placenta (PB) from 3 to 12 g/100 g.  
addition of TP and PB significantly impacts the color of the bread, as indicated by \(\Delta\)E* values ranging from 4.8 to 14.8 for TP and from 7.1 to 20.2 for PB (Table 4), corresponding to low (3%) and high (12%) levels of incorporation, respectively. \(\Delta\)E* values exceeding 3 suggest that the color difference is noticeable, even to an untrained observer [37]. The L* values of the bread fortified with PB significantly decreased (from 61 to 49.6) as the proportion of PB increased. However, for the bread fortified with TP, the changes were not statistically significant (\(p\geq 0.05\)) until the inclusion level of TP reached 12%, where a significant (\(p\leq 0.05\)) decrease was observed. The observed darkening of the bread color was confirmed by the significant decrease in the WI for both TP- and PB-fortified bread. In the study conducted by [PERSON] et al. [38], a significant decrease in bread color was observed with the addition of tomato waste, even at low levels.