. 2014 Apr 25;52(5):3006–3013. doi: 10.1007/s13197-014-1367-x

Table 3.

Effect of different levels of substitution of BF with FRIM or PRIM on physical and sensory quality of baked energy bars (BEB)

Parameters	Control	BF: FRIM			BF: PRIM
Parameters	100:0	75:25	50:50	25:75	75:25	50:50	25:75
Weight	49.1	49.3	49.9	53.3	49.2	49.4	49.9
(g)	±0.05^a	±0.08^a	±0.10^a	±0.12^b	±0.15^a	±0.18^a	±0.15^a
Length	7.5	7.5	7.5	7.5	7.5	7.5	7.5
(cm)	±0.03^a	±0.02^a	±0.01^a	±0.02^a	±0.01^a	±0.02^a	±0.01^a
Width	2.9	3.0	3.0	3.1	3.0	3.0	3.1
(cm)	±0.00^a	±0.01^a	±0.00^a	±0.01^ab	±0.01^a	±0.02^a	±0.01^ab
Thickness	2.2	2.4	2.5	2.6	2.3	2.4	2.5
(cm)	±0.01^a	±0.02^b	±0.03^b	±0.02^bc	±0.01^a	±0.02^b	±0.01^b
OQS (50)	38	40	43.5	31.5	40	42	30.5
OQS (50)	±0.11^b	±0.15^c	±0.18^de	±0.20^ab	±0.25^c	±0.22^d	±0.28^a

BF Brown flour; FRIM Fibre Rich Ingredients Mixture; PRIM Protein Rich Ingredients Mixture

Values in the row with the same letter in the superscript are not significantly different from each other at P ≤ 0.05. OQS Overall quality score, Values are means of three replicates ± standard deviation