Table 1.

Dough consistency of biscuits of different ingredient composition

Biscuit formulation		Dough hardness (N)	Adhesiveness (N sec)	Cohesiveness	Springiness
Fat content (%)	Molasses content (%)
30	0	66.6 ± 3.45a	205.2 ± 28.70a	0.14 ± 0.007a	0.40 ± 0.043a
30	10	63.5 ± 4.60a	276.2 ± 35.03a,b	0.14 ± 0.008a	0.46 ± 0.057a,b
30	20	66.3 ± 2.28a	229.4 ± 37.65a	0.13 ± 0.007a	0.39 ± 0.026a
20	0	90.8 ± 1.94b,c	477.5 ± 23.71c	0.19 ± 0.017b	0.72 ± 0.121b,c
20	10	91.1 ± 3.30b,c	421.3 ± 27.84b,c	0.18 ± 0.019b	0.61 ± 0.072a,b,c
20	20	95.7 ± 2.71c	408.5 ± 54.57b,c	0.16 ± 0.021a,b	0.61 ± 0.133a,b,c
10	0	80.9 ± 2.01b	938.3 ± 62.37d	0.27 ± 0.007c	0.82 ± 0.086c
10	10	92.0 ± 7.00c	977.1 ± 94.68d	0.27 ± 0.006c	0.80 ± 0.075c
10	20	97.8 ± 6.25c	934.4 ± 96.05d	0.25 ± 0.003c	0.75 ± 0.143c

Means±SD value from 5 replications (n = 5)

^a,b,c,dMeans in a column followed by different superscripts are significantly different (p < 0.05)