Table 5.
Mean values obtained from the transition temperatures (Ts, start temperature; To, onset temperature; Tm, maximum temperature; and Tstop, final temperature) and the enthalpy of the cookie with different concentrations of orange by-product flour (OBPF).
| Level of Wheat Flour Substitution (g of Orange By-Product Flour/100 g of Total Flour) |
Temperature (°C) | ΔH (J/g) | |||
|---|---|---|---|---|---|
| Ts | To | Tm | Tstop | ||
| 0 | 105.16 ± 5.62 a | 108.9 ± 7.01 a | 131.01 ± 5.29 a | 156.71 ± 1.18 a | 4.30 ± 0.38 a |
| 5 | 111.46 ± 6.95 a | 118.06 ± 3.03 b | 131.81± 3.49 a | 158.00 ± 2.56 a | 4.18 ± 0.17 a |
| 10 | 108.23 ± 4.44 a | 112.59 ± 3.26 ab | 128.14 ± 2.18 a | 157.39 ± 2.75 a | 5.67 ± 0.25 b |
| 15 | 110.11 ± 4.57 a | 113.92 ± 5.28 ab | 130.32 ± 0.67 a | 156.14 ± 0.25 a | 4.40 ± 1.16 a |
| 20 | 111.59 ± 0.46 a | 116.70 ± 0.55 ab | 131.90 ± 0.73 a | 157.39 ± 1.78 a | 4.11 ± 0.55 a |
Data expressed as mean ± standard deviation. Values followed by the same letter in the same line are not significantly different at 95% confidence level.