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. 2020 Feb 19;9(2):220. doi: 10.3390/foods9020220

Table 1.

Characteristic of the content of bioactive compounds and functional properties of wafers.

	Color				Rheological Properties
Sample	L*	a*	b*	ΔTC	Hardness (g)	Fracturability (mm)	Puncture Strength (N/mm²)
CW	61.92 ± 5.36 ^a	8.77 ± 1.04 ^a	23.75 ± 1.95 ^a	-	911.02 ± 108.53 ^a	68.35 ± 0.39 ^a	2.63 ± 0.32 ^a
M1	64.80 ± 2.92 ^a	8.53 ± 1.02 ^a	23.93 ± 1.96 ^a	2.89 ± 0.14 ^a	870.26 ± 140.58 ^a	67.60 ± 0.18 ^b	2.16 ± 0.42 ^a
M2	64.84 ± 1.87 ^a	8.76 ± 1.27 ^a	25.04 ± 1.46 ^a	3.19 ± 0.08 ^b	862.85 ± 119.84 ^a	67.49 ± 0.63 ^b	2.47 ± 0.60 ^a
M3	65.96 ± 1.83 ^a	7.30 ± 1.55 ^a	23.22 ± 2.51 ^a	4.33 ± 0.06 ^c	856.68 ± 139.26 ^a	67.06 ± 0.42 ^b	3.7 ± 0.90 ^a

All values are mean ± standard deviation for triplicate experiments. Different letters indicate significant differences (α = 0.05).