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. 2019 Nov 30;57(5):1609–1618. doi: 10.1007/s13197-019-04193-8

Table 3.

Characteristics of dough and biscuits

Parameter		Sample
Parameter		PF	HORO	EC 8%	CLX 2%	CLX 3%	MAG 5%	RBX 2%	WBX 5%	YBX 5%
Dough	Density (g/cm³)	1,17^a ± 0.01	1.23^bc ± 0.02	1.24^c ± 0.02	1.24^c ± 0.02	1.23^bc ± 0.01	1.21^b ± 0.01	1.23^bc ± 0.01	1.23^bc ± 0.01	1.22^bc ± 0.01
	Hardness (N)	1.42^a ± 0.18	2.11^bc ± 0.22	2.45^d ± 0.28	1.85^b ± 0.22	1.50^a ± 0.16	1.89^b ± 0.14	2.33^cd ± 0.17	1.55^a ± 0.16	1.47^a ± 0.12
	Adhesiveness (N)	− 0.55^a ± 0.10	− 0.34^bc ± 0.16	− 0.42^abc ± 0.15	− 0.30^c ± 0.06	− 0.39^abc ± 0.09	− 0.46^abc ± 0.12	− 0.35^bc ± 0.09	− 0.56^a ± 0.14	− 0.51^ab ± 0.09
Biscuits	H (mm)	7.20^ab ± 0.38	6.93 ^a ± 0.34	6.96 ^a ± 0.10	7.18^ab ± 0.31	7.32^ab ± 0.07	7.46^b ± 0.32	7.27^ab ± 0.15	7.11^ab ± 0.24	7.14^ab ± 0.23
Biscuits	W (mm)	61.41^a ± 1.70	61.41^a ± 1.89	62.07^ab ± 1.26	62.24^ab ± 1.43	62.90^b ± 1.47	61.54^a ± 1.51	61.98^ab ± 1.04	61.93^ab ± 1.73	61.99^ab ± 1.22
	SI (W/H)	8.53	8.86	8.92	8.67	8.59	8.27	8.53	8.71	8.68
	D (g/cm³)	0.60 ^a ± 0.04	0.68 ^c ± 0.01	0.64^bc ± 0.03	0.66^bc ± 0.01	0.65^bc ± 0.01	0.62^ab ± 0.02	0.67 ^c ± 0.02	0.66^c ± 0.01	0.66 ^c ± 0.03
	Breaking strength (N)	4.25^cd ± 0.67	3.55^ab ± 0.41	3.05^a ± 0.44	3.24^a ± 0.64	3.26^ab ± 0.50	4.48^d ± 0.80	3.79^bc ± 0.70	3.35^ab ± 0.76	3.41^ab ± 0.47
	Fracturability (mm)	6.99^c ± 0.44	6.67^a ± 0.41	6.71^ab ± 0.36	6.92^bc ± 0.52	7.07^cd ± 0.32	7.27^d ± 0.48	7.02^c ± 0.37	7.00^c ± 0.45	6.90^abc ± 0.43
	L*	74.80^c ± 1.00	71.32^a ± 0.20	71.54^a ± 1.74	71.85^ab ± 0.89	71.77^a ± 1.65	71.44^a ± 0.89	72.14^ab ± 0.64	72.78^b ± 1.08	72.87^b ± 0.16
	a*	3.29^cd ± 1.57	2.59^abc ± 0.28	3.94^d ± 1.40	2.46^abc ± 0.43	3.01^bcd ± 1.58	2.52^abc ± 1.52	2.19^ab ± 1.12	1.89^a ± 1.17	1.68^a ± 0.42
	b*	24.85^a ± 1.64	24.95^a ± 1.70	23.80^a ± 0.68	24.62^a ± 1.47	24.55^a ± 1.06	24.74^a ± 1.20	24.14^a ± 0.76	24.05^a ± 0.67	24.41^a ± 0.99
	ΔE	0	3.55	3.49	3.06	3.05	3.45	2.96	2.59	2.55
	Fat migration (g)	0.16^bc ± 0.1	0.66^e ± 0.08	0.15^b ± 0.01	0.06^a ± 0.01	0.04^a ± 0.01	0.20^bcd ± 0.01	0,17^bcd ± 0.03	0,23^cd ± 0.01	0,25^d ± 0.07

H height of cookies, W width, SI spreadability index, D density

^a,^b,c Homogenous groups in the same rows