. 2021 Aug 10;16(8):e0255287. doi: 10.1371/journal.pone.0255287

Table 4. Color, hardness and spread ratio.

Variable	C1	C2	C3	C4
L*	53.85^a ±0.02	43.79^b ±0.06	52.62^a ±0.01	49.12^b ±0.12
a*	15.27^a ±0.10	14.12^b ±0.05	14.62^a ±0.03	14.25^b ±0.01
b*	28.86^b ±0.04	35.21^a ±0.02	30.15^b ±0.01	35.58^a ±0.03
Fracture force (g)	844.13^b ±0.35	1864.93^a ±0.49	2439.63^b ±0.43	3052.18^a ±0.47
Fracture force (ΔE)		1020.80 ±0.14^A		612.55 ±0.04^B
Spread ratio	5.80^a ±0.02	3.04^b ±0.03	4.25^a ±0.01	3.62^b ±0.02
Diameter	5.13^a ±0.03	4.45^b ±0.06	4.75^a ±0.01	4.31^b ±0.03
Thickness	0.91^b ±0.06	1.51^a ±0.03	1.12^b ±0.03	1.22^a ±0.06

C1—wheat flour cookies (control1), C2–50% xiquexique flour (100 mesh) cookies, C3—whole wheat flour cookies (control2) and C4–50% whole xiquexique flour (28 mesh) cookies.

^{a, b}Mean ± standard deviation with different lowercase letters on the same line differed significantly by Student’s t-test (p < 0.05) for C1 versus C2 and C3 versus C4.

^{A, B}Mean ± standard deviation with different capital letters on the same row differed significantly by Student’s t-test (p < 0.05) for C2 versus C4.