. 2023 Sep 7;33(5):1093–1101. doi: 10.1007/s10068-023-01416-9

Table 2.

Crust color, moisture content, and specific volume for the scone samples

Sample	Crust color			Moisture content (%)	Specific volume (mL/g)
Sample	L value	a value	b value	Moisture content (%)	Specific volume (mL/g)
CON	72.6 ± 3.7^cde	5.7 ± 1.0^cd	33.8 ± 2.1^abcde	7.1 ± 0.4^g	1.3 ± 0.1^a
ST30	76.7 ± 0.7^abc	3.9 ± 1.9^d	31.8 ± 3.2^abcde	7.0 ± 0.0^g	1.1 ± 0.0^de
ST70	79.3 ± 0.6^a	2.3 ± 0.3^d	26.8 ± 0.6^e	7.7 ± 0.3^fg	1.1 ± 0.1^cd
ST100	75.4 ± 1.1^abcd	1.9 ± 0.3^d	29.1 ± 3.5^cde	10.1 ± 0.5^a	0.8 ± 0.0^f
ST30G	76.7 ± 1.7^abc	1.5 ± 0.0^d	28.0 ± 0.4^de	9.9 ± 0.0^a	0.8 ± 0.0^f
ST70G	73.8 ± 2.4^bcd	2.9 ± 0.5^d	29.7 ± 2.4^cde	9.8 ± 0.2^a	0.8 ± 0.0^f
ST100G	75.3 ± 0.7^abcd	3.6 ± 3.0^d	30.4 ± 5.4^bcde	8.3 ± 0.9^def	0.9 ± 0.0^f
SC30	76.2 ± 2.8^abc	2.0 ± 0.1^d	26.7 ± 1.0^e	8.3 ± 0.3^ef	1.1 ± 0.0^de
SC70	80.6 ± 2.2^a	2.0 ± 0.9^d	30.9 ± 4.3^bcde	8.4 ± 0.4^cdef	1.1 ± 0.0^cde
SC100	80.1 ± 1.5^a	1.7 ± 0.1^d	28.2 ± 1.2^de	7.0 ± 1.3^g	1.1 ± 0.0^de
SC30G	77.9 ± 0.5^abc	4.5 ± 1.1^d	34.9 ± 2.6^abcd	8.6 ± 0.2^bcdef	0.9 ± 0.0^f
SC70G	78.3 ± 0.3^ab	2.4 ± 0.6^d	31.6 ± 5.0^abcde	9.3 ± 0.4^abcd	0.9 ± 0.0^f
SC100G	76.5 ± 1.7^abc	3.5 ± 2.4^d	31.8 ± 3.4^abcde	9.1 ± 0.1^abcde	0.9 ± 0.0^f
AL30	67.4 ± 1.3^fg	11.5 ± 4.4^b	38.6 ± 3.9^a	7.9 ± 0.2^fg	1.3 ± 0.0^a
AL70	65.7 ± 4.1^g	9.4 ± 0.5^bc	36.2 ± 2.5^abc	8.7 ± 0.1^bcdef	1.2 ± 0.1^ab
AL100	68.7 ± 2.6^efg	9.2 ± 2.0^bc	37.2 ± 2.0^ab	9.4 ± 0.1^abc	1.2 ± 0.1^bc
AL30G	70.8 ± 0.3^def	4.6 ± 1.2^d	31.5 ± 3.3^abcde	9.1 ± 0.2^abcde	1.0 ± 0.0^e
AL70G	65.1 ± 4.7^g	10.1 ± 3.6^b	35.8 ± 2.5^abc	9.4 ± 0.1^abc	1.1 ± 0.0^de
AL100G	57.8 ± 1.5^h	16.3 ± 2.2^a	38.5 ± 1.1^a	9.6 ± 0.2^ab	1.2 ± 0.0^bcd

Sample codes ST, SC, and AL meant stevia, sucralose, and allulose, respectively. Sample codes 30, 70, and 100 meant the alternative ratio of sugar. Sample code G meant xanthan gum

All values are presented as the mean ± standard deviation

Different superscripts within a column indicate a significant difference (p < 0.05)