Table 6.
Texture properties of muffins made with XanFlax powder.
| Property | XanFlax Content in Mix with Refined Wheat Flour (%) | ||||
|---|---|---|---|---|---|
| 0 | 5 | 10 | 20 | 40 | |
| Hardness (g) | 852.25 ± 93.18 a | 486.31 ± 53.66 b | 502.29 ± 73.22 b | 728.95 ± 57.07 ab | 831.23 ± 31.82 a |
| Adhesiveness (gs) | −0.59 ± 0.08 a | −0.45 ± 0.32 a | −1.14 ± 0.25 ab | −1.38 ± 0.19 ab | −2.33 ± 0.09 b |
| Springiness (%) | 1.00 ± 0.01 a | 1.00 ± 0.00 a | 1.00 ± 0.00 a | 1.00 ± 0.00 a | 1.00 ± 0.00 a |
| Cohesiveness (%) | 0.77 ± 0.02 c | 0.91 ± 0.03 b | 1.01 ± 0.07 a | 0.88 ± 0.09 b | 0.98 ± 0.04 ab |
| Gumminess (g/s) | 833.32 ± 98.70 b | 512.63 ± 79.47 c | 583.59 ± 75.87 c | 862.00 ± 85.62 ab | 981.52 ± 86.09 a |
| Chewiness (g) | 837.49 ± 93.06 b | 512.63 ± 78.92 c | 583.59 ± 76.90 c | 862.00 ± 84.95 ab | 983.14 ± 62.05 a |
| Resilience (g) | 0.24 ± 0.04 a | 0.13 ± 0.01 b | 0.13 ± 0.01 b | 0.11 ± 0.03 b | 0.12 ± 0.01 b |
Values (means ± SDs, n = 5) in each row followed by different lower-case superscript letters are significantly different at p < 0.05 as shown by Duncan’s multiple range test.