Table 5.
Results of instrumental texture analysis of the biscuits.
| Samples/Time | 3 h | 7 days | 14 days | 30 days | 60 days |
|---|---|---|---|---|---|
| Hardness (N) | |||||
| B1 | 26.26 (A) (a) ±8.36 | 26.38 (A) (a) ±4.64 | 27.19 (A) (a) ±4.86 | 27.81 (A) (a) ±8.55 | 26.77 (A) (a) ±5.46 |
| B2 | 20.19 (A) (ab) ±3.82 | 21.14 (A) (ab) ±4.52 | 20.17 (A) (b) ±3.74 | 18.44 (A) (b) ±6.06 | 20.89 (A) (ab) ±6.20 |
| B3 | 15.46 (A) (b) ±6.68 | 15.55 (A) (b) ±4.68 | 17.58 (A) (b) ±6.13 | 16.66 (A) (b) ±4.04 | 18.23 (A) (b) ±4.24 |
| B4 | 21.96 (A) (ab) ±6.67 | 20.02 (A) (ab) ±5.60 | 20.92 (A) (ab) ±5.84 | 22.84 (A) (ab) ±8.13 | 21.14 (A) (ab) ±1.08 |
| B5 | 21.83 (A) (ab) ±5.45 | 22.12 (A) (ab) ±4.53 | 22.30 (A) (ab) ±5.00 | 24.36 (A) (ab) ±6.12 | 25.31 (A) (a) ±4.86 |
| B6 |
19.74 (A) (ab) ±5.99 |
20.17 (A) (a) ±3.74 |
18.44 (A) (ab) ±6.06 |
25.36 (A) (ab) ±6.67 |
23.93 (A) (ab) ±4.78 |
| Distance (mm) | |||||
| B1 | 1.09 (A) (ab) ±0.45 | 1.77 (A) (a) ±0.72 | 0.71 (A) (a) ±0.23 | 0.75 (A) (b) ±0.40 | 0.97 (A) (a) ±0.52 |
| B2 | 1.82 (A) (a) ±0.93 | 1.08 (AB) (a) ±0.88 | 0.53 (B) (b) ±0.27 | 0.62 (B) (b) ±0.35 | 0.99 (B) (a) ±0.65 |
| B3 | 0.93 (AB) (ab) ±0.58 | 0.62 (B) (a) ±0.26 | 0.95 (AB) (a) ±0.40 | 1.04 (AB) (ab) ±0.52 | 1.33 (A) (a) ±0.63 |
| B4 | 0.83 (AB) (b) ±0.37 | 1.05 (B) (a) ±0.97 | 0.52 (B) (b) ±0.23 | 0.47 (B) (b) ±0.12 | 1.61 (A) (a) ±0.08 |
| B5 | 0.85 (AB) (b) ±0.64 | 0.65 (B) (a) ±0.13 | 0.67 (B) (ab) ±0.30 | 1.53 (A) (a) ±0.88 | 1.13 (AB) (a) ±0.93 |
| B6 | 1.21 (A) (ab) ±1.02 | 0.66 (A) (a) ±0.51 | 0.52 (A) (b) ±0.10 | 0.85 (A) (ab) ±0.58 | 1.27 (A) (a) ±0.77 |
Average ±standard deviation. Averages with equal uppercase letters in the same raw or equal lowercase in the same column do not vary significantly (p > 0.05). Comparisons in the same raw are about the same sample/different times. Comparisons in the same column are about different samples/same time.
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).