. 2018 Oct 18;6(8):2363–2373. doi: 10.1002/fsn3.825

Table 4.

Physical characteristics of wheat flour‐defatted mango kernel cookies

Parameters	Sample W	Sample X	Sample Y	Sample Z
Physical characteristics
Diameter (cm)	7.00^a	6.94^b	7.04^a	7.03^a
Thickness (cm)	1.28^a	1.20^c	1.18^d	1.25^b
Weight (g)	32.48^a	32.20^b	30.45^d	31.83^c
Breaking force (kg)	3.26^c	4.61^b	4.88^b	7.40^a
Color
L*	57.64^b	59.58^a	57.55^b	54.45^c
a*	4.40^b	3.55^c	4.70^ab	15.60^b
b*	15.97^a	15.94^a	16.01^a	15.60^b
dE	38.04^b	36.14^c	38.18^b	40.99^a
Sensory evaluation
Surface color (9)	8.00^a	8.10^a	7.10^b	5.50^c
Surface character (9)	7.55^a	7.55^a	7.15^ab	6.50^b
Crumb color (9)	7.55^a	7.05^b	7.10^b	5.75^c
Texture (9)	8.05^a	7.55^ab	6.65^b	5.50^c
Mouthfeel (9)	8.10^a	7.60^ab	6.60^b	5.50^c
Overall quality (9)	8.05^a	7.60^ab	7.10^b	5.00^c

Values in the parenthesis for sensory evaluation indicate maximum score; Values for a particular row followed by different letters as superscript differ significantly (p < 0.05). W—100% wheat flour; X—85% wheat flour + 15% mango kernel flour; Y—75% wheat flour + 25% mango kernel flour; Z—50% wheat flour + 50% mango kernel flour.