Table 6.

Baking induced variations of dimensional parameters 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
Diameter variation (%)	3.45 ± 0.91 b	4.51 ± 0.72 a,b	6.21 ± 0.89 a
Thickness variation (%)	40.23 ± 3.41 a	38.12 ± 2.98 a	33.65 ± 1.04 b
Spread factor	10.83 ± 0.81 b	11.26 ± 0.38 a,b	12.45 ± 0.22 a
Weight loss (%)	15.04 ± 0.37 a	14.78 ± 0.43 a,b	14.09 ± 0.31 b

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