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. 2023 Sep 14;12(18):3419. doi: 10.3390/foods12183419

Table 4.

Physical characteristics of the loaves at different percentages of integration with artichoke flour and the staling process from T0 to T4.

Time Sample Moisture
(g/100 g)
Volume
(cm3)
Height
(cm)
Weight
(g)
Porosity *
SC 33.10 ± 0.19 d 361.00 ± 5.66 a 7.65 ± 0.21 a 132.76 ± 0.54 b 5.00 ± 0.00 c
T0 FAB-5% (A) 37.79 ± 0.19 abc 300.00 ± 0.00 c–f 5.15 ± 0.21 bcd 136.89 ± 0.83 ab 6.00 ± 0.00 abc
FAB-5% (B) 36.48 ± 0.54 c 335.00 ± 7.07 a–d 5.50 ± 0.00 bcd 136.94 ± 0.04 ab 5.75 ± 0.35 abc
FAB-7.5% (A) 37.75 ± 0.04 abc 262.50 ± 3.54 fg 4.90 ± 0.00 d 137.82 ± 0.42 a 7.00 ± 0.00 a
FAB-7.5% (B) 37.57 ± 0.25 abc 297.50 ± 3.54 c–g 5.28 ± 0.18 bcd 137.96 ± 0.57 a 7.00 ± 0.00 a
FAB-10% (A) 37.81 ± 0.83 abc 245.00 ± 7.07 g 4.95 ± 0.21 cd 137.85 ± 1.07 a 6.75 ± 0.35 ab
FAB-10% (B) 37.77 ± 0.18 abc 267.50 ± 17.68 fg 5.10 ± 0.14 bcd 137.73 ± 0.27 a 6.75 ± 0.00 ab
FAS-5% (A) 36.92 ± 0.39 bc 350.00 ± 28.28 abc 5.68 ± 0.11 bcd 135.09 ± 0.26 ab 5.00 ± 0.00 c
FAS-5% (B) 37.69 ± 0.28 abc 327.50 ± 3.54 a–e 5.65 ± 0.07 bcd 135.45 ± 1.38 ab 6.00 ± 0.35 abc
FAS-7.5% (A) 38.18 ± 0.49 abc 355.00 ± 7.07 ab 5.70 ± 0.144 bc 134.40 ± 0.58 ab 6.25 ± 0.00 abc
FAS-7.5% (B) 39.66 ± 0.23 a 325.00 ± 0.00 a–e 5.43 ± 0.11 bcd 136.13 ± 1.81 ab 6.75 ± 0.35 ab
FAS-10% (A) 38.72 ± 0.50 ab 325.00 ± 7.07 a–e 5.43 ± 0.11 bcd 135.30 ± 0.33 ab 6.75 ± 0.71 ab
FAS-10% (B) 39.10 ± 0.37 ab 302.50 ± 3.54 b–f 5.33 ± 0.04 bcd 135.95 ± 0.26 ab 6.25 ± 0.35 abc
FAM-5% (A) 37.62 ± 0.01 abc 330.00 ± 7.07 a–e 5.78 ± 0.18 b 136.49 ± 0.46 ab 6.00 ± 0.00 abc
FAM-5% (B) 38.15 ± 0.22 abc 304.00 ± 5.66 b–f 5.54 ± 0.08 bcd 135.77 ± 0.86 ab 7.00 ± 0.00 a
FAM-7.5% (A) 39.21 ± 0.42 a 302.50 ± 3.54 b–f 5.32 ± 0.16 bcd 135.41 ± 0.12 ab 6.75 ± 0.00 ab
FAM-7.5% (B) 39.10 ± 0.08 ab 306.50 ± 2.12 b–f 5.51 ± 0.14 bcd 135.74 ± 0.27 ab 7.00 ± 0.35 a
FAM-10% (A) 38.47 ± 0.53 abc 277.50 ± 3.54 efg 5.12 ± 0.02 bcd 135.24 ± 1.12 ab 6.50 ± 0.00 ab
FAM-10% (B) 39.18 ± 0.20 a 282.50 ± 3.54 d–g 5.27 ± 0.06 bcd 136.15 ± 0.04 ab 7.00 ± 0.71 a
T2 SC 32.67 ± 0.58 b 348.75 ± 8.84 a 7.20 ± 0.28 a 124.10 ± 0.39 i 5.50 ± 0.00 c
FAB-5% (A) 36.09 ± 1.69 ab 277.50 ± 3.54 b–f 4.90 ± 0.21 bcd 132.85 ± 0.40 a–d 6.25 ± 0.00 abc
FAB-5% (B) 36.54 ± 2.07 ab 311.25 ± 1.77 a–d 5.40 ± 0.14 bcd 134.39 ± 0.15 ab 6.25 ± 0.00 abc
FAB-7.5% (A) 38.52 ± 0.50 a 257.50 ± 3.54 def 4.88 ± 0.04 bcd 133.29 ± 0.38 abc 7.25 ± 0.35 a
FAB-7.5% (B) 38.14 ± 0.06 a 258.00 ± 9.90 def 5.10 ± 0.14 bcd 129.27 ± 1.07 d–g 7.25 ± 0.00 a
FAB-10% (A) 38.00 ± 0.34 a 240.00 ± 7.07 f 4.83 ± 0.07 bcd 131.22 ± 0.93 b–f 7.00 ± 0.35 ab
FAB-10% (B) 37.03 ± 0.44 ab 245.00 ± 21.21 ef 4.87 ± 0.05 bcd 135.38 ± 0.14 a 7.00 ± 0.00 ab
FAS-5% (A) 37.10 ± 0.22 ab 330.00 ± 28.28 ab 5.60 ± 0.07 b 129.39 ± 0.85 d–g 6.00 ± 0.00 bc
FAS-5% (B) 37.46 ± 0.00 a 298.00 ± 2.83 a–e 5.55 ± 0.07 bc 129.11 ± 0.03 efg 6.00 ± 0.00 bc
FAS-7.5% (A) 37.60 ± 1.60 a 319.50 ± 7.78 abc 5.53 ± 0.32 bc 125.35 ± 0.16 hi 6.25 ± 0.00 abc
FAS-7.5% (B) 37.43 ± 1.06 a 302.50 ± 3.54 a–d 5.35 ± 0.14 bcd 128.61 ± 0.25 e–h 6.25 ± 0.35 abc
FAS-10% (A) 38.22 ± 1.60 a 302.50 ± 3.54 a–d 5.38 ± 0.04 bcd 125.77 ± 0.17 ghi 6.75 ± 0.71 abc
FAS-10% (B) 38.71 ± 1.63 a 272.50 ± 3.54 c–f 5.20 ± 0.14 bcd 127.91 ± 0.12 fgh 6.75 ± 0.71 abc
FAM-5% (A) 37.77 ± 0.59 a 310.00 ± 2.83 a–d 5.61 ± 0.06 b 131.82 ± 0.11 a–e 6.75 ± 0.00 abc
FAM-5% (B) 37.68 ± 0.21 a 277.50 ± 3.54 b–f 5.20 ± 0.14 bcd 129.63 ± 0.43 def 6.00 ± 0.00 bc
FAM-7.5% (A) 39.19 ± 0.46 a 292.50 ± 3.54 a–f 5.18 ± 0.11 bcd 130.67 ± 0.16 c–f 7.00 ± 0.00 ab
FAM-7.5% (B) 38.57 ± 0.70 a 294.00 ± 1.41 a–f 5.00 ± 0.00 bcd 128.40 ± 0.01 e–h 7.00 ± 0.71 ab
FAM-10% (A) 38.91 ± 0.19 a 269.00 ± 1.41 c–f 4.70 ± 0.14 cd 129.98 ± 1.82 c–f 7.00 ± 0.00 ab
FAM-10% (B) 38.58 ± 0.26 a 262.50 ± 3.54 def 4.55 ± 0.14 d 129.68 ± 0.14 c–f 7.00 ± 0.00 ab
T4 SC 29.45 ± 0.73 c 316.50 ± 4.95 ab 6.86 ± 0.23 a 118.81 ± 0.11 g 6.00 ± 0.00 a
FAB-5% (A) 35.69 ± 0.78 ab 272.50 ± 3.54 a–e 4.78 ± 0.04 bcd 127.31 ± 0.42 b 7.00 ± 0.00 a
FAB-5% (B) 37.38 ± 0.16 a 301.00 ± 1.41 abc 5.34 ± 0.20 bc 131.20 ± 0.03 a 7.00 ± 0.35 a
FAB-7.5% (A) 36.65 ± 0.93 ab 252.50 ± 3.54 cde 4.65 ± 0.10 cd 130.28 ± 0.23 a 7.50 ± 0.71 a
FAB-7.5% (B) 35.37 ± 0.59 abc 254.00 ± 8.49 cde 4.95 ± 0.21 bcd 127.15 ± 0.55 b 7.50 ± 0.00 a
FAB-10% (A) 34.77 ± 1.97 abc 235.00 ± 7.07 e 4.67 ± 0.05 cd 127.10 ± 0.45 b 7.63 ± 0.35 a
FAB-10% (B) 36.66 ± 0.71 ab 241.00 ± 19.80 de 4.86 ± 0.06 bcd 131.45 ± 0.32 a 7.25 ± 0.00 a
FAS-5% (A) 32.33 ± 1.25 abc 326.50 ± 30.41 a 5.54 ± 0.08 b 126.85 ± 0.76 b 6.75 ± 0.35 a
FAS-5% (B) 36.08 ± 0.00 ab 295.00 ± 2.83 a–d 5.39 ± 0.01 bc 127.53 ± 0.25 b 6.75 ± 0.35 a
FAS-7.5% (A) 32.71 ± 1.58 abc 316.50 ± 6.36 ab 5.40 ± 0.14 bc 122.19 ± 0.26 ef 7.50 ± 0.35 a
FAS-7.5% (B) 34.59 ± 2.45 abc 252.50 ± 3.54 cde 5.31 ± 0.13 bcd 122.19 ± 0.08 ef 7.00 ± 0.35 a
FAS-10% (A) 30.74 ± 0.13 bc 282.50 ± 3.54 a–e 5.23 ± 0.11 bcd 118.83 ± 0.05 g 7.50 ± 1.41 a
FAS-10% (B) 36.52 ± 0.36 ab 272.50 ± 3.54 a–e 5.10 ± 0.14 bcd 124.21 ± 0.25 d 7.50 ± 0.35 a
FAM-5% (A) 33.74 ± 1.41 abc 299.00 ± 1.41 abc 5.40 ± 0.14 bc 127.40 ± 0.23 b 7.25 ± 0.35 a
FAM-5% (B) 35.33 ± 1.26 abc 278.50 ± 2.12 a–e 5.03 ± 0.11 bcd 126.26 ± 0.04 bc 6.25 ± 0.35 a
FAM-7.5% (A) 32.41 ± 2.76 abc 276.25 ± 1.77 a–e 5.14 ± 0.08 bcd 123.72 ± 0.37 de 7.25 ± 0.35 a
FAM-7.5% (B) 33.94 ± 0.28 abc 281.00 ± 1.41 a–e 4.88 ± 0.18 bcd 121.11 ± 0.09 f 7.25 ± 0.71 a
FAM-10% (A) 36.25 ± 1.59 ab 260.00 ± 2.83 cde 4.59 ± 0.16 cd 124.28 ± 0.05 d 7.25 ± 0.35 a
FAM-10% (B) 35.11 ± 0.73 abc 262.50 ± 3.54 b–e 4.48 ± 0.22 d 124.55 ± 0.45 cd 7.75 ± 0.35 a

* Scale 1–8; 1 = non-uniform structure: large and irregular cells; 8 = uniform compact structure: small and regular cells. Data are expressed as mean ± standard deviation. Values in a column at each storage time, indicated by different letters are significantly different (T0 p ≤ 0.001; T2 p ≤ 0.001; moisture p ≤ 0.01; T4: volume, height, weight: p ≤ 0.001; moisture and porosity: p ≤ 0.01), based on Tukey’s HSD. SC = bread with semolina control 100%; FAB = bread of artichoke bracts to the 5/7.5/10/100%; FAS-5% = Bread of artichoke stems to the 5/7.5/10/100%; FAM-5% = bread of mixes 5/7.5/10/100%.