. 2020 Nov 20;9(11):1705. doi: 10.3390/foods9111705

Table 5.

Physical characteristics of biscuits enriched by increasing levels of almond skins. Control = biscuits without almond skins; AS10 and AS20 = biscuits prepared by adding 10 g and 20 g of almond skin powder per 100 g of wheat flour, respectively.

	Control	AS10	AS20
a_w	0.24 ± 0.02 a	0.27 ± 0.01 a	0.28 ± 0.02 a
Colorimetric data
a^*	9.85 ± 1.09 b	12.35 ± 0.43 a	12.61 ± 0.36 a
b^*	35.12 ± 1.25 a	24.94 ± 0.66 b	22.66 ± 0.64 c
L^*	68.7 ± 2.41 c	49.35 ± 0.85 b	46.15 ± 1.01 a
∆E_{vs Control}	-	21.08 ± 0.51	25.76 ± 0.69
Texture
Fracture strength (N/mm²)	8.82 ± 0.66a	7.63 ± 0.49ab	6.87 ± 0.31b

Different letters in row indicate significant differences (p < 0.05).