Table 2.
Physical and textural characteristics of the cracker containing different levels of riceberry flour
| Formulation | Thickness(mm) | Hardness (N) | aw | Colour | ||
|---|---|---|---|---|---|---|
| L* | a* | b* | ||||
| WF | 6.3 ± 0.42a | 23.7 ± 0.2a | 0.61 ± 0.00a | 59.86 ± 0.26a | 8.42 ± 0.02a | 14.62 ± 0.14a |
| RB50 | 5.2 ± 0.30b | 6.7 ± 0.4b | 0.41 ± 0.00b | 48.68 ± 0.64b | 6.82 ± 0.07c | 6.66 ± 0.30b |
| RB100 | 3.5 ± 0.18c | 2.3 ± 0.5c | 0.40 ± 0.01b | 42.23 ± 0.05c | 7.53 ± 0.03b | 3.22 ± 0.14c |
Values are expressed as mean ± standard deviation (n = 6)
Means in each column with different letters were significantly different at P < 0.05