Table 4.
Color value, thickness, diameter, spread factor, and hardness of sugar-snap cookie made with blends with low-protein containing refined wheat and oat flour
| Samples | L value | a value | b value | Thickness of cookie sheet (mm) | Diameter of cookie sheet (mm) | Spread factor | Hardness of cookie (N) |
|---|---|---|---|---|---|---|---|
| OAF | 44.15±0.86c | 12.59±0.08c | 27.71±0.38d | 11.28±0.39b | 94.89±0.80b | 8.42±0.36b | 41.58±4.41a |
| WHF | 57.53±1.32a | 16.02±0.26a | 38.16±0.36a | 12.35±0.53a | 88.22±1.00c | 7.15±0.36c | 25.13±2.10b |
| WOB20 | 57.18±1.86a | 10.99±0.07b | 34.98±0.09b | 9.74±0.27c | 95.67±0.73ab | 9.83±0.29a | 30.85±4.59b |
| WOB40 | 53.36±0.26b | 12.82±0.18c | 33.06±0.07c | 9.81±0.20c | 97.27±0.97a | 9.92±0.28a | 45.81±6.75a |
Different letters (a–d) within the same column differ significantly (P<0.05).
OAF, oat flour; WHF, refined wheat flour; WOB20, blends that replaced 20% of wheat with oat flour; WOB40, blends that replaced 40% of wheat with oat flour.