Table 3.

Single and interactive effects of varying fat and molasses content on the physical properties and texture of gingersnaps

Factor	Level	Weight (g)	Height (mm)	Diameter (mm)	Spread ratio	Density (g/cm3)	Hardness (N) (1 day)	Fracturability (1 day)	Hardness (N) (30 days)	Fracturability (30 days)	Hardness (N) (60 days)	Fracturability (60 days)
Fate	1e	29.4 ± 1.01	18.6 ± 0.75a**	69.1 ± 0.48a**	3.7 ± 0.15b**	0.4 ± 0.03b**	16.9 ± 1.80	463.5 ± 66.61	22.3 ± 2.64	634.3 ± 87.39	28.3 ± 3.26	1012.8 ± 173.27
	2	29.6 ± 0.55	16.9 ± 0.29b*	66.9 ± 0.57b**	4.0 ± 0.06b**	0.5 ± 0.02a**	15.2 ± 2.30	425.6 ± 37.68	23.4 ± 3.09	659.6 ± 103.83	27.6 ± 2.96	980.3 ± 150.18
	3	28.1 ± 0.61	14.9 ± 0.35c**	68.0 ± 0.70a,b**	4.6 ± 0.14a**	0.5 ± 0.02a**	13.6 ± 1.62	394.3 ± 38.97	22.4 ± 3.30	640.1 ± 167.87	25.5 ± 3.82	734.3 ± 170.89
Molasses	0	28.7 ± 1.09	16.6 ± 1.80	68.4 ± 0.91	4.2 ± 0.45	0.5 ± 0.05	14.8 ± 2.09	420.6 ± 44.41	21.4 ± 3.23	547.1 ± 87.72	26.1 ± 3.51	781.3 ± 175.84
	1	29.1 ± 0.95	16.9 ± 1.68	68.1 ± 1.00	4.1 ± 0.39	0.5 ± 0.05	15.1 ± 2.72	407.0 ± 55.46	22.9 ± 2.28	640.2 ± 66.67	26.6 ± 3.42	866.9 ± 154.67
	2	29.2 ± 0.98	16.8 ± 1.54	67.5 ± 1.20	4.0 ± 0.32	0.5 ± 0.05	15.9 ± 1.94	455.8 ± 60.00	23.8 ± 3.01	746.8 ± 111.26	28.6 ± 3.30	1079.2 ± 161.86
Fat x Molasses	10	29.3 ± 0.56	18.4 ± 0.97a,b*	69.3 ± 0.69a**	3.8 ± 0.21b	0.4 ± 0.03c**	16.0 ± 1.04	444.4 ± 45.23a,b	23.5 ± 2.94	574.4 ± 73.23a,b	28.6 ± 3.69	880.2 ± 84.55a,b,c**
	11	29.2 ± 0.76	18.8 ± 0.75a**	69.0 ± 0.54a,b**	3.7 ± 0.12b**	0.4 ± 0.04c	17.7 ± 1.88	435.3 ± 26.12a,b	22.5 ± 2.99	657.6 ± 74.32a,b	28.0 ± 3.84	980.2 ± 98.68a,b**
	12	29.7 ± 0.88	18.6 ± 0.78a*	69.0 ± 0.13a,b**	3.7 ± 0.15b	0.4 ± 0.02b,c	17.1 ± 2.10	510.7 ± 34.71 a*	21.1 ± 2.59	671.0 ± 98.91a,b	28.2 ± 3.53	1178.1 ± 101.55a**
	20	29.3 ± 0.64	17.1 ± 0.35b,c*	67.4 ± 0.23b,c,d**	4.0 ± 0.08b	0.5 ± 0.01a,b,c	15.1 ± 2.36	408.8 ± 26.00a,b	20.8 ± 3.11	601.8 ± 70.20a,b	26.4 ± 2.28	881.4 ± 121.93a,b,c**
	21	29.8 ± 0.50	16.8 ± 0.25c*	67.0 ± 0.42c,d*	4.0 ± 0.08b	0.5 ± 0.01a,b	14.6 ± 2.29	422.3 ± 53.02a,b	23.8 ± 2.39	622.9 ± 65.75a,b	26.8 ± 2.39	922.2 ± 84.24a,b*
	22	29.6 ± 0.59	16.8 ± 0.22c*	66.3 ± 0.36c**	4.0 ± 0.04b	0.5 ± 0.02a	16.1 ± 1.97	445.8 ± 33.77a,b	25.5 ± 2.35	754.2 ± 115.89a,b	29.5 ± 3.94	1137.2 ± 107.58a**
	30	27.6 ± 0.57	14.5 ± 0.97d**	68.3 ± 0.39a,b*	4.7 ± 0.08a	0.5 ± 0.01a**	13.3 ± 2.23	408.5 ± 62.36a,b	19.8 ± 3.56	465.0 ± 69.06b**	23.3 ± 2.99	582.2 ± 111.63c**
	31	28.2 ± 0.42	15.0 ± 0.75d*	68.5 ± 0.51a,b*	4.6 ± 0.04a	0.5 ± 0.02a	13.1 ± 2.11	363.5 ± 66.51b*	22.3 ± 2.01	640.0 ± 83.85a,b	25.0 ± 4.42	698.5 ± 111.63b,c**
	32	28.4 ± 0.67	15.2 ± 0.78d*	67.2 ± 0.41b,c*	4.4 ± 0.05a**	0.5 ± 0.02a	14.4 ± 1.12	410.9 ± 65.98a,b	24.9 ± 2.57	815.3 ± 102.70a**	28.1 ± 3.70	922.2 ± 161.93a,b*

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

*, ** Means significantly different at 95 % and 99 % levels respectively within each group

Unmarked values within each group are not significantly different

^a,b,c,dMeans within each group followed by different superscripts are significantly different

^eCodes: Fat, 1=10 % flour basis (f.b.), 2=20 % f.b., 3=30 % f.b.; Molasses, 0=without molasses, 1=10 % f.b., 2=20 % f.b.