Table 3.
Effect of carob flour addition on the characteristics of doughs and cookies
| Dough measurements | Cookie characteristics | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| G′(Pa)* | G″(Pa) | G*(Pa)* | Tan δ | Thickness (mm) |
Width (mm) | Spread | Weight (g) |
Hardness (N) | Distance (mm) | |
| Rice flour (Control) | 1.50a | 35750a | 1.54a | 0.244b | 10.1b | 45.51c | 4.51a | 7.86a | 34.78a | 0.50a |
| ST (15 g/100 g) | 1.48a | 33100a | 1.51a | 0.225a | 8.88a | 43.26a | 4.88ab | 8.17ab | 54.82b | 0.45a |
| MT (15 g/100 g) | 1.46a | 33200a | 1.51a | 0.228a | 8.78a | 43.77ab | 4.99b | 8.21ab | 48.98b | 0.44a |
| LT (15 g/100 g) | 1.49a | 33500a | 1.53a | 0.225a | 9.15a | 44.38b | 4.86ab | 8.71b | 61.25b | 0.55a |
| Standard error | 0.10 | 1944 | 0.10 | 0.005 | 0.16 | 0.25 | 0.10 | 0.17 | 8.28 | 0.08 |
Different letters in the same column mean significantly different (p ≤ 0.05). Spread (width/thickness). Distance: displacement at rupture (mm)
ST short time roasted, MT medium time roasted, LT long time roasted
* × 105