. 2021 Jan 20;7(1):e05956. doi: 10.1016/j.heliyon.2021.e05956

Table 3.

Results of physical measurements of the biscuits.

Samples	Weight		De-hydration	Area		Thickness		Color Parameters
Samples	Before baking	After baking	After baking	Before baking	After baking	Before baking	After baking	L∗	a∗	b∗
B1	4.24^a ±0.36	2.50^a ±0.24	40.9^ab ± 0.6	6.53^a ± 0.3	5.8^a ±0.3	2.8^a ±0.2	3.3^a ±0.4	58.27^b ± 1.69	10.75^a ±0.40	25.55^a ±2.08
B2	4.10^a ±0.42	2.58^a ±0.13	37.0^ab ± 3.7	6.27^a ±0.3	5.77^a ±0.3	2.9^a ±0.4	2.8^ab ± 0.2	57.69^b ± 1.78	11.3^a ±0.55	29.22^a ±0.20
B3	3.7^a ±0.78	2.13^a ±0.48	42.6^a ±1.9	6.40^a ±0.3	5.57^a ±0.2	2.4^a ±0.3	2.2^b ± 0.3	63.83^a ±2.35	7.38^c ±1.81	25.22^a ±2.48
B4	3.95^a ±0.35	2.33^a ±0.16	41.0^ab ± 1.9	6.13^a ±0.4	5.47^a ±0.3	2.8^a ±0.4	2.7^ab ± 0.4	60.22^ab ± 3.89	8.04 ^bc ±2.19	26.90^a ±1.67
B5	3.88^a ±0.63	2.40^a ±0.47	38.2^ab ± 3.6	6.33^a ±0.6	5.83^a ±0.6	2.9^a ±0.3	2.7^ab ± 0.2	58.39^ab ± 0.80	10.17^ab ± 0.64	28.41^a ±0.64
B6	4.14^a ±0.48	2.73^a ±0.33	34.0^b ± 4.6	6.27^a ±0.6	5.83^a ±0.4	2.9^a ±0.3	2.9^ab ± 0.2	57.07^b ± 1.48	7.86^c ±0.40	25.08^a ±0.76

Averages ±standard deviation with equal superscripts in the same column do not differ significantly (p > 0.05). Weight in grams (g)/Dehydration in % of weight/Area in squared centimeters (cm²)/Thickness in millimeters (mm)/L∗(Lightness); a∗ (greenish/reddish); b∗(bluish/yellowish).

B1: WWF (Whole wheat flour as primary ingredient).

B2: WBF + BRF (White beans flour + Brown rice flour as primary ingredients).

B3: CB + PRF (Cooked beans + Polished rice flour as primary ingredients).

B4: CB + BRF + PRF (Cooked beans + Brown rice flour + Polished rice flour, as primary ingredients).

B5: WBF + BRF + CPR (White beans flour + Brown rice flour + Cooked polished rice, as primary ingredients).

B6: CB + BRF + CPR (Cooked beans + Brown rice flour + Cooked polished rice, as primary ingredients).