Table 2.
Textural and physical characteristics of biscuit samples made with different type of baking agents (A, ammonium bicarbonate; B, cream of tartar; C grape-based; D, baking powder)
| Sample | Hardness (N) | Fracturability (1/mm) | Diameter (mm) | Thickness (mm) | Weight (g) | Spread ratioA |
|---|---|---|---|---|---|---|
| A | 26.281 ± 0.003c | 0.561 ± 0.179b | 44.253 ± 1.269a | 12.359 ± 0.634a | 6.728 ± 0.601c | 3.591 ± 0.168c |
| B | 57.744 ± 0.011a | 0.841 ± 0.412a | 42.211 ± 0.831b | 10.138 ± 0.827b | 7.501 ± 0.428a | 4.189 ± 0.336b |
| C | 46.892 ± 0.013b | 0.994 ± 0.271a | 42.060 ± 0.849b | 9.500 ± 0.550c | 7.323 ± 0.490a | 4.412 ± 0.491a |
| D | 55.711 ± 0.011a | 0.812 ± 0.250a | 42.252 ± 1.310b | 10.401 ± 0.651b | 7.069 ± 0.441b | 4.071 ± 0.242b |
a–d Values followed by different letters differ significantly at P < 0.05 level
ADiameter (mm)/thickness (mm) of biscuit