Table 7.

The physical nature of samples of biscuits made from wheat flour alone or mixed with barley flour and fortified with bisr date powder in different proportions.

Treatment	Diameter (cm)	Height (cm)	Spread Ratio (%)
100% wheat	5.08 ± 0.01 f	0.53 ± 0.01 e	9.60 ± 0.02 f
25% BDP	5.62 ± 0.00 de	0.57 ± 0.01 d	9.85 ± 0.02 e
50% BDP	5.78 ± 0.01 d	0.59 ± 0.01 c	9.94 ± 0.03 d
100% BDP	6.22 ± 0.02 c	0.62 ± 0.01 b	10.03 ± 0.03 c
50% wheat + 50% barley	5.54 ± 0.02 e	0.56 ± 0.01 d	9.90 ± 0.03 de
25% BDP	6.12 ± 0.02 c	0.59 ± 0.01 c	10.37 ± 0.03 b
50% BDP	6.58 ± 0.02 b	0.63 ± 0.01 b	10.46 ± 0.03 b
100% BDP	7.81 ± 0.03 a	0.72 ± 0.01 a	10.86 ± 0.03 a

The mean ± SD of three replicates is used to represent the data. Duncan’s test at p < 0.05 indicates that the various letters denote the significance within each column.